This Spicy Paloma is the perfect match for anyone who loves grapefruit and spice. Bold, refreshing and balanced between sweet, tart and spicy, this cocktail brings the heat!
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About this Spicy Paloma recipe
The classic Paloma is a grapefruit-forward, tequila cocktail, typically made with grapefruit soda * and lime. This version cranks up the flavor with a homemade jalapeño-infused tequila, giving the drink just enough heat to keep things interesting.
It’s ideal for summer get-togethers or a flavorful twist on happy hour, especially if you’re already a fan of the heat from jalapeño-infused tequila.
Light, crisp and easy to make ahead, this Paloma cocktail is the sweet and spicy drink you’ve been dreaming of.
Why you’ll love this recipe
- It’s bold and refreshing. This cocktail hits all the right notes: spicy, tart, sweet and bubbly.
- It’s simple to make. With just a few ingredients, it comes together fast–especially if the tequila’s already infused.
- You can make it your own. Adjust the heat level and garnishes to suit your taste!
Tools & glassware
To make this drink, you’ll need a cocktail shaker *, a jigger * and a small jar with a lid for the infused tequila.
A citrus juicer * is helpful for squeezing fresh lime juice, and you can serve it in a rocks or highball glass *. It’s your choice!
paloma essentials
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Ingredients
Gather these simple ingredients to make this jalapeño tequila and spicy Paloma — you can find them easily!
For the jalapeño-infused tequila
- Tequila: Use blanco tequila (AKA silver tequila) for this drink.
- Jalapeño: Remove the seeds and ribs for less heat, or leave them in for a spicier infusion.
For the Paloma
- Jalapeño-infused tequila: Adds a bold, spicy base.
- Fresh lime juice: Brightens and balances the drink.
- Grapefruit soda *: Adds sweetness, bubbles and citrus flavor.
- Chili salt: Placed on the rim of the glass for extra spice and smoky flavor.
- Ice: Keeps the drink cold and refreshing.
Best tequila for Palomas
I recommend using a quality blanco tequila, which is also called silver tequila, for its clean, crisp flavor. It pairs well with the bright grapefruit and spicy jalapeño. Some favorite brands of mine right now include Patron, El Jimador and Espolon.
You may also use a reposado or añejo tequila, which are both aged tequilas that pack more oaky flavor, but their darker hue can affect the pretty peach color of the Paloma. Up to you!
Don’t miss Tequila 101 where you can learn more about which bottles to buy.
Garnishes
Dress up your spicy Paloma with a garnish. They do more than just look pretty — garnishes enhance a drink with fragrance. As you go in for a sip, your nose picks up the scent, and your olfactory nerve sends those signals straight to your brain. Since smell and taste are so closely linked, you get a more flavorful experience with every sip!
Here are a few gorgeous, edible and delicious garnishes you could add to your spicy Paloma.
- Grapefruit slice: Gives a pop of bright color and citrusaroma.
- Jalapeño slice: Highlights the heat in the drink.
- Rosemary sprig: Adds a fragrant, herbal note.
- Chili-lime salt rim: Gives your tongue another taste of spice.
Substitutions & variations
A few simple swaps can transform this spicy Paloma cocktail recipe — here’s how:
Grapefruit juice: Use 1 ounce of fresh grapefruit juice, ½ to 1 ounce agave nectar * or simple syrup (depending on how sweet you like it) and 2 ounces of club soda.
Smoky: Swap all or part of the tequila for mezcal to add a little campfire flair.
More heat: Use Serrano peppers instead of jalapeño, or let your tequila infuse longer.
How to make Jalapeño Tequila
Though you can buy infused tequilas at most liquor stores, making your own jalapeño tequila is easy. Here’s what to do:
Wash and slice the jalapeño into thin rounds. Remove the seeds and ribs for milder heat or leave them in for a spicier kick.
Place the jalapeño slices in a small glass jar and pour in the tequila.
Cover and let it sit at room temperature. Begin tasting the mixture after 30–60 minutes. For a stronger infusion, let it sit for up to 4–12 hours, checking the flavor and heat regularly. It can rest for up to 1–2 days. (The longer it sits, the spicier it gets.)
Once the desired heat is achieved, strain out the jalapeño slices. Store infused tequila in a sealed jar in the fridge (or at room temp if using soon).
Spicy Paloma instructions
You can make this spicy Paloma recipe in a few simple steps:
Rub a lime wedge around the rim of your glass. Dip it into the chili salt. Fill the glass with ice.
In a cocktail shaker * filled with ice, combine jalapeño-infused tequila and lime juice. Strain the mixture into your prepared glass. Top with grapefruit soda or your favorite sparkling water. Stir gently.
Add jalapeño slices, a lime wheel, fresh rosemary and/or a grapefruit wedge for extra flair.
Tips & tricks
- Taste the tequila as it infuses. Some peppers are much hotter than others, so check the heat while the peppers infuse. You can infuse it for a shorter time if the jalapeño is extra spicy.
- Use fresh lime juice. Bottled lime juice lacks the brightness needed to balance the grapefruit and spice.
- Short on time? Make a jalapeño simple syrup instead. Add ½ to 1 ounce to the cocktail in place of the infused tequila.
Food pairings
Spicy, citrusy drinks like this one pair perfectly with fresh, flavorful dishes like:
- Tacos: We love these apple cider pulled pork tacos with a fiery Paloma.
- Elote: Mexican street corn, also called elote, is the perfect pairing for spicy cocktails!
- Chips and dip: Try this cocktail with your favorite tortilla chips and guacamole or homemade salsa.
FAQ
Yes! To serve a crowd, you can scale up the ingredients and combine everything but the soda in a pitcher ahead of time. Keep it chilled, then top each glass with grapefruit soda just before serving so the drink stays fizzy.
Keep it sealed in the fridge and use within 2 weeks for the best flavor. Remove the slices and seeds if you want to cap the spice level, otherwise it will keep infusing.
Definitely! Just add a splash of simple syrup and top with soda water to balance it out.
More tequila recipes
Spicy Paloma
ingredients
Jalapeño Tequila (small batch)
- 4 ounces blanco tequila
- ½ medium jalapeño sliced (adjust to taste: remove ribs and seeds for less heat)
Spicy Paloma
- 2 ounces jalapeño tequila
- ½ ounce lime juice
- 4 ounces grapefruit soda
- ½ teaspoon chili-lime seasoning for the rim
- 1 slice grapefruit for garnish
- 1 slice jalapeño for garnish
- 1 sprig rosemary for garnish, optional
instructions
Jalapeño Tequila
- Wash and slice the jalapeño into thin rounds. Remove the seeds and ribs for milder heat, or leave them in for a spicier kick.
- Place the jalapeño slices in a small glass jar and pour in the tequila.
- Cover and let it sit at room temperature. Begin tasting the mixture after 30–60 minutes. For a stronger infusion, let it sit for up to 4–12 hours, checking the flavor and heat regularly. It can rest for up to 1–2 days. (The longer it sits, the spicier it gets.)
- Once the desired heat is achieved, strain out the jalapeño slices. Store infused tequila in a sealed jar in the fridge (or at room temp if using soon).
Spicy Paloma
- Rub a lime wedge around the rim of your glass. Dip it into the chili salt. Fill the glass with ice.
- In a cocktail shaker filled with ice, combine jalapeño-infused tequila and lime juice. Strain the mixture into your prepared glass. Top with grapefruit soda or your favorite sparkling water. Stir gently.
- Garnish with jalapeño slices, a lime wheel, fresh rosemary and/or a grapefruit wedge.
notes
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