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Spicy Paloma This spicy, effervescent cocktail balances sweetness and citrus with blanco tequila for a well-rounded sip that’s perfect for a sunny spring day.
2 oz (60 ml) Espolòn Blanco Tequila 1 oz (30 ml) fresh grapefruit juice ½ oz (15 ml) fresh lime juice ½ oz (15 ml) Jalapeño Syrup * 2 oz (60 ml) soda water ½ grapefruit wheel and 2 slices jalapeño pepper, for garnish
In a short glass, combine blanco tequila, grapefruit juice, lime juice, Jalapeño Syrup and soda water. Fill with ice and stir to incorporate. Place ½ grapefruit wheel into glass, then place jalapeño slices on top of grapefruit and serve.
* To make Jalapeño Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add sliced jalapeño peppers at half the volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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