My wonderful girlfriend reminded me that I made a chili version of a Paloma last week that we both really enjoyed. So that's settled. When I made the original drink, I used jalapeno tequila made by Karen at Little Baby's Icecream. They were experimenting on a weirdo ice cream flavor, as they always do, and it didn't pan out and they had left over booze. I bake cookies for them and Karen knows I like making cocktails so she gave me what they had left over.
I looked up some jalapeno infused tequila recipes/ recommendations on the internet and I didn't believe them. However, I think they were right. I ended up testing a batch which was 1 small jalapeno, sliced crosswise then infused in 1/2 C tequila for 30 mins. It was so incredibly spicy!!! Not unbearably so, but so much more than I expected. Most infusions (except tea) I do for days if not weeks so 30 mins didn't seem like much. Half a chili in a cup of booze is what Id recommend. Or use more chili for less time. Or if you like heat, do it the way I did and add a little more lime and salt to help balance out all that spicy. {But I don't recommend it, I prefer the more subtle spiciness.} And my camera died while procrastinating my cocktail homework so here's just a pic of chilies infusing....
Jalapaloma
2 oz jalapeno infused tequila
4 oz grapefruit soda
wedge of lime
pinch of salt
Build in an ice filled collins glass. Squeeze the lime, throw it in and stir.
To make jalapeno infused tequila, leave half a deseeded jalapeno in 8 oz tequila for 30 mins.
You can rim the glass with salt if you love salty things, but at least throw a pinch in the drink, its really nice.
