A batch cocktail mixed up in a pitcher makes any gathering, big or small, feel
like a party. And not only that, it’s practical—you can serve a special cocktail
without having to shake or stir another round of drinks every time someone’s
ready for a refill. This particular punch is inspired by one of my favorite cocktails, the
paloma, which is simply tequila, grapefruit soda or juice, and fresh lime. My
version adds jalapeño simple syrup for a nice kick. As with a spicy margarita,
that hint of heat makes for a slightly more complex and oh-so-satisfying drink. Makes 12 to 14 drinks
Paloma Cocktail Tips
If you have the patience to squeeze grapefruits (or friends to help), go for it, but if not, bottled juice is absolutely fine. If possible, use a flash-pasteurized grapefruit juice like Uncle Matt’s Organic or Natalie’s if you can—it’s the closest you can get to freshly squeezed juice without the squeezing. The simple syrup can be made up to 48 hours in advance. Fresh citrus juice is always best the day it’s squeezed, but you can make the base for this punch several hours in advance and store it in the refrigator before serving.
Spicy Paloma Punch Recipe
Ingredients
- 4 cups freshly squeezed grapefruit juice (about
- 8 grapefruits, see Tip)
- 1 (750 ml) bottle good-quality tequila blanco or reposado
- 3/4 cup freshly squeezed lime juice (about 6 to 8 limes)
- 2/3 cup strained Jalapeño Simple Syrup
- 1 grapefruit, quartered and thinly sliced crosswise, for serving
- 1 lime, thinly sliced, for serving
- Ice, for serving
- 11/2 cups unflavored sparkling water
- 12 to 14 slices candied jalapeño (from the simple syrup), for serving
Instructions
- In a large glass pitcher or punch bowl, combine the grapefruit juice, tequila, lime
juice, and simple syrup and mix well. Add slices of grapefruit and lime to the pitcher
and store, covered, in the fridge until you plan to serve the drinks. - Serve the punch in ice-filled glass tumblers, topped with a splash of sparkling
water, a piece of candied jalapeño, and a slice of lime or grapefruit from the pitcher,
for garnish.
Adapted from Cooking in Real Life by Lidey Heuck, Simon & Schuster 2024
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