Paloma Picante

The Paloma, with the heat turned up

Grapefruit, lime, salt and something fizzy make a longer and more refreshing drink than a Margarita, and in Mexico it outsells one. The picante version adds chilli, and the real decision is where that chilli enters: on the rim, in the tin, or both.

Building the glass

Two ounces of blanco tequila, one ounce of fresh grapefruit juice, half an ounce each of lime and agave syrup. Fresh grapefruit is essential: the bottled sort is pasteurised, sweetened and flat, and no amount of lime rescues it. Shake those four hard for ten seconds over ice, strain into a salt-rimmed highball that is already two-thirds full of cubes, then top with club soda and stir once. The soda is not optional — carbonation is what lifts the agave syrup off the tongue.

Where the heat should come from

Chilli powder on the rim gives a hit on the first sip and nothing afterwards. Slices of jalapeño or serrano shaken in the tin infuse the whole drink in about ten seconds, so taste before you strain and stop when the burn arrives at the back of the throat. Two thin slices is usually plenty, and since the fire lives in the seeds, scrape them out when you want flavour rather than pain.

Strength and calories

About 12% ABV in a full highball and roughly 180 calories, which makes it a session drink rather than a knockout.

Where people go wrong

• A rim of salt so thick it grits every sip; half the rim is enough.
• Squeezing the grapefruit hours ahead, which dulls its aroma.
• Skipping the agave, then repairing the sourness with extra soda.

Variations

• Paloma rosa — a splash of Campari amplifies the grapefruit’s bitterness.
• Frozen paloma — blend everything with a cup of ice for a slushier serve.

Which tequila works best?

A 100% agave blanco. Reposado’s vanilla competes with the grapefruit, and a mixto tastes harsh under so much citrus.

Is a Paloma Picante very spicy?

Only as spicy as you make it. Without chilli in the tin it is simply a grapefruit highball.