Paloma Riff: Palomish
RECIPE: Morrison Nichols, No Vacancy, Los Angeles
Photo: Jakob Layman
The Paloma gets a spicy twist at No Vacancy in Los Angeles.
Ghost 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.
Ingredients
- 1 1/2 oz. blanco tequila
- 1/2 oz. mezcal
- 3/4 oz. agave syrup (2:1)
- 3/4 oz. fresh grapefruit juice
- 1/2 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
Preparation
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.