Paloma Riff: Palomish

paloma riffGhost peppers are one of the world’s hottest chiles, and in this recipe they add a spicy twist to the classic Paloma. Not ready to play with so much fire? Scrappy’s Firewater Bitters lend a balanced sweet heat to the drink too, says bartender Morrison Nichols.

1½ oz. blanco tequila
½ oz. mezcal
¾ oz. agave syrup (2:1)
¾ oz. fresh grapefruit juice
½ oz. fresh lime juice
3 dashes ghost pepper tincture (or Scrappy’s Firewater Bitters)
2 oz. grapefruit soda, to top
Tools: shaker, strainer
Glass: highball
Garnish: orange peel

Prep a highball glass by rimming the edge with chili-salt (mix 3 parts kosher salt to 1 part chili powder to 1 part cayenne chili powder). Shake all the ingredients, except the grapefruit soda, with ice, then strain into the prepared glass. Top with grapefruit soda, then garnish.

Ghost Pepper Tincture: Finely chop 2 oz. of dried ghost peppers (it’s a good idea to use gloves for this). Infuse the peppers into a liter of Everclear for 10 days. Strain the peppers out of the liquid before using.

Morrison Nichols, No Vacancy, Los Angeles


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