Spicy Paloma Punch

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 and m akes 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, 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. You can make the simple syrup up to 48 hours in advance. Fresh citrus juice is always best the day you squeeze it, but you can make the base for this punch several hours in advance and store it in the refrigator before serving.

Spicy Paloma Punch

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• Author: Lidey Heuck

Print Recipe

Ingredients

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• 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

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Instructions

1. 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.
2. 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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