The fiery, tangy Serrano Paloma cocktail is the hot and cold treat you’ve been seeking.
One of the more enticing things about exploring the world of cocktails with an open mind is the promise of a culinary adventure. Some drinks incorporate ingredients one wouldn’t normally think of, but turn out to be perfect and unforgettable with every sip. Take the Bloody Mary, for instance. When Fernand Petiot invented the spicy and savory concoction back in 1921 at Harry’s New York Bar in Paris, would anyone have guessed that all of those elements would have come together to create a rich and complex classic? As time has taught us, Petiot’s genius was on another level.
But what about existing mixtures that so many of us are already used to? Something we’ll order from time to time while out with friends, satisfying any thirst or craving for a certain flavor, be it fruity or tart. Like the Paloma. A fizzy mix of lime juice, grapefruit soda, a sweetener and tequila, the Paloma traditionally helps keep drinkers cool when the temperature is high.
But somebody somewhere figured out that making us sweat a little, with a tinge or two of something spicy, is an exciting and unique way to enjoy an adult beverage. The Serrano Paloma takes the perspiration-inducing spice from serrano peppers and adds them—brilliantly, I might add—to the grassy, agave goodness found in the timeless tipple.
Let’s face it, if you haven’t yet sipped on a cocktail that makes your eyes water, like this one will, your sense of adventure might need an upgrade.
What is the best tequila to use in a Serrano Paloma cocktail?
For any other type of Paloma, I would suggest using a blanco—or silver—tequila, which is clear in color, unaged and has a peppery, earthy taste. Since tonight’s cocktail brings a little extra kick and flavor to the usual proceedings, you can also use a more robust, aged spirit like a reposado or añejo tequila for a richer, complex sipping experience. For a smokier edge, try mixing one with mezcal. All of these are agave-distilled spirits, so while the differences will be there amongst them, each will have a common familiarity.
Ingredients
- 1/2 a serrano pepper
- 2 ounces tequila
- 1 ounce fresh lime juice
- 1 ounce agave nectar
- Salt for the rim
- Grapefruit soda to top
- Lime wheel and extra serrano slices to garnish
Instructions
- Muddle the serrano pepper in a shaker. Add the tequila, fresh lime juice, and agave nectar.
- Fill the shaker with ice. Shake for 25–30 seconds.
- Run a slice of lime around the rim of your glass. Dip the rim into a shallow dish of salt.
- Strain the cocktail mix into the glass over fresh ice. Top it off with some grapefruit soda.
- Garnish with a lime wheel and serrano slices. Enjoy!
Nutrition
What glassware and garnish are used?
Salt the rim of a chilled collins or highball glass, fill it with ice and pour your cocktail in. Garnish with a fresh lime wheel and a few serrano slices on top.
Can you use grapefruit juice instead of soda?
Absolutely. Some Paloma recipes call for using freshly squeezed and strained grapefruit juice with a club soda topper instead of something sugary like Squirt. Experiment and see what you like best.
Other paloma variations worth trying
The tangy and satisfying sting of grapefruit juice and tequila, brought together harmoniously with the help of a little lime, is why we can’t get enough of the cocktail dubbed “The Dove”. Palomas feel as though they are heaven-sent, and lend themselves to any number of versions aimed at tantalizing our taste buds. Here are a few you can sample the next time a craving hits you.
- Paloma Sour – Frothy, smooth and deliciously sour.
- Beer Paloma – Top your next Paloma off with a little cerveza.
- Spicy Paloma – Jalapeños, hot sauce and Tajín help give this take an extra kick.
- Skinny Paloma – Cut the calories without sacrificing any flavor in this light riff.
Leave a Comment