Paloma Drink Recipe ǀ

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Bourbon Barrel Smoked Pepper Paloma

Bourbon Barrel Smoked Pepper Paloma
Bourbon Barrel Smoked Pepper Paloma

We usually think of the margarita as Mexico’s favorite drink but the Paloma, with its contrast of sweet syrup and tart grapefruit, is a contender for that crown. This drink has it all; depth from peppery tequila, sugary sweetness, refreshing fruit and a dash of soda.

Because tequila has inherently peppery attributes, we thought it was a natural way to showcase our Bourbon Barrel Smoked Pepper. We made a tincture to capture theessence of smoked pepper and added it as a finishing dash, to give the drink a spicy lift that causes a little shiver of delight at the first sip. Use the tincture judiciously, only a few drops at a time. It's spicy, and can easily take a cocktail from thrilling to overwhelming. But when it’s right, it’s right. Enjoy!

 Print Recipe

Prep Time: 5 min.
Cooking Time: 0 min.
Servings: 1
Category: Alcoholic
  • 2 oz silver tequila
  • 2 oz fresh grapefruit juice
  • Pinch of salt
  • 1/2 oz simple syrup (or to taste)
  • Club soda to top
  • 4-5 drops Bourbon Barrel Smoked Pepper tincture*
  • Lime wedge to garnish

*For the tincture: Mix 2 oz Bourbon Barrel Smoked Pepper with 4 oz clear, clean-tasting alcohol (vodka or Everclear). Let sit for two days, shaking the mixture occasionally. Strain into a clean container. If you notice a dark green cast to the tincture, particularly when you first pour it into a cocktail, that is fine. The volatile oils in the pepper often express as dark green to black.

  1. Fill a rocks glass with ice. If you want a drink that you can sip on all day, fill a highball glass with ice instead - the extra volume will proof down the drink.
  2. Add tequila, grapefruit juice, salt, and syrup.
  3. Stir.
  4. Top with club soda and stir gently.
  5. Add Bourbon Barrel Smoked Pepper tincture, garnish with lime.