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Spicy Paloma Cocktail Recipe

La Paloma Viajera, "The Traveling Paloma", is inspired by an array of international ingredients used in the recipe.
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Servings 1 cocktail

Ingredients
  

  • 2.5 oz TOPO Moonshine
  • 1 tbsp Korean grapefruit tea
  • 1 tbsp Lime juice juice of ½ lime
  • 1 oz Thai chile soaked Aperol
  • 2 -3 oz Fresca grapefruit soda
  • ¼ Lime wedge
  • 1 tbsp Tajín
  • ½ cup Ice
  • 1 Small grapefruit wedge garnish
  • 1 Lime wedge garnish
  • 1 Candied Thai Chile optional garnish

Instructions
 

  • Macerate one Thai chile using a mortar and pestle. Place the macerated Thai chile in a small container and add one ounce of Aperol. Seal the container with its lid and let it sit for 8 hours.
  • Use 1/4 lime wedge to moisten the rim of a Highball cocktail glass.
  • Place approximately one tablespoon of Tajín on a cocktail rimmer or small plate and coat the moistened rim with Tajín. Add ½ cup of ice to the glass.
  • Strain the Aperol into a cocktail shaker. The Thai chile seeds are hot, hot, hot, so make sure to filter ever seed and piece of the chile.
  • To the cocktail shaker add: TOPO Moonshine, Grapefruit tea/marmalade and one tablespoon of lime juice. Shake all ingredients for 15 seconds. After shaking, stir all of the ingredients well to ensure that the Korean grapefruit tea has dispersed evenly. Pour the cocktail into the Highball glass.
  • Top the cocktail with 2 -3 oz of Fresca Grapefruit soda and gently stir. Garnish the cocktail glass with a small grapefruit wedge and/or a lime wedge.
  • Optional: garnish La Paloma Viajera with a candied Thai Chile. Sip and enjoy!