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Chili Mango Paloma - A Bright, Spicy, and Refreshing Twist

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Tequila blanco: Clean and crisp; reposado also works for a rounder flavor.
  • Fresh grapefruit juice: Ruby red is ideal for sweetness and color.
  • Fresh lime juice: Brightens everything and balances the mango.
  • Mango puree or nectar: Thick puree brings better flavor; nectar is fine in a pinch.
  • Agave syrup (optional): Use if your grapefruit is very tart.
  • Chili powder or tajín: For the rim and a little shake in the drink.
  • Kosher salt: Mix with chili for the rim.
  • Grapefruit soda or club soda: Grapefruit soda is classic; club soda gives a drier finish.
  • Ice: Cubes for shaking and serving.
  • Garnishes: Lime wheel, mango slice, or a grapefruit wedge.

Method
 

  1. Prep the rim: Mix equal parts tajín (or chili powder) and kosher salt on a small plate. Rub a lime wedge around the rim of a highball glass, then dip to coat. Fill the glass with ice.
  2. Shake the base: In a shaker, add 2 oz tequila, 2 oz fresh grapefruit juice, 1 oz mango puree, 0.5 oz lime juice, and a small pinch of chili powder. If your grapefruit is extra tart, add 0.25–0.5 oz agave syrup.
  3. Shake with ice: Fill the shaker with ice and shake for about 10–12 seconds until chilled and lightly frothy.
  4. Strain and top: Strain into your prepared glass over fresh ice. Top with 2–3 oz grapefruit soda (or club soda for less sweetness). Give a gentle stir.
  5. Garnish: Add a lime wheel and a thin slice of mango. For a little drama, dust a tiny pinch of tajín over the top.
  6. Taste and adjust: If you want more heat, add a dash more chili on top. If you want more sweetness, slip in a touch of agave and stir.