[Photograph: Linda Xiao]
Meaghan Dorman, the head bartender of New York’s Raines Law Room, explains that the Garden Paloma’s lime wedge lets the drinker adjust to taste: “I always tell people to sip first, then give it a squeeze if you want more acid.”
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Special equipment: Shaker, strainer
serves Makes 1 cocktail (Syrup recipe makes enough for 32 cocktails), active time 5 minutes, total time 20 to 25 minutes
- For the jalapeño agave syrup:
- 5 jalapeño peppers, roughly sliced
- 16 ounces boiling water
- 16 ounces agave syrup
- For the cocktail
- 2 ounces blanco tequila, such at Tequila Cabeza by The 86 Company
- 1 ounce fresh grapefruit juice from 1 grapefruit
- 1/2 ounce fresh lime juice from 1 lime
- 2 dashes celery bitters, such as Bitter Truth
- 3/4 ounce jalapeño agave syrup
- 2 ounces club soda
- Garnish: Pinch of sea salt and a lime wedge
In a heatproof container, muddle peppers into a paste. Pour 16 ounces boiling water over peppers and stir in agave syrup. Let steep for 20 minutes, then strain and discard solids.
Add tequila, grapefruit juice, lime juice, celery bitters, and jalapeño agave syrup to shaker filled with ice. Shake until well chilled, about 15 seconds, and strain into an ice-filled Collins glass. Top with soda. Add a pinch of sea salt and lime wedge.