Tangerine Chile Gran Paloma

chile de arboltequila

Tangerine Chile Gran Paloma

Tangerine Chile Gran Paloma

Gran Paloma de Mandarina con Chile

Recipe Yield

1 serving

Cooking time

Rate this recipe

3.80 from 5 votes


For the chile de árbol agave syrup:

  • 6 chiles de árbol
  • 1 cup agave nectar
  • ¾ cup water

For the paloma:

  • Lime slice to rim the glass
  • Salt to rim the glass
  • 2 ounces Gran Centenario® Añejo Tequila
  • 1 ounce fresh squeezed lime juice
  • 2 ounces fresh squeezed tangerine juice
  • Seltzer water to top
  • Tangerine slice for garnish

To Prepare

To make the chile de árbol agave syrup:

  • Add the chile de árbol, agave, and water to a small saucepan and set over medium heat, bring to a simmer. Lower heat to medium and let simmer for 3-5 minutes. Remove from heat, let cool to room temperature (do not refrigerate, the mixture will seize) and strain.

To make the paloma:

  • Rim a chilled glass with lime and salt. Add the tequila, lime juice, tangerine juice, and 1 ounce of the chile de árbol agave syrup to a shaker, add ice, and shake. Strain into the rimmed glass with ice. Top with a splash of seltzer water and garnish with a tangerine slice.


10comments inTangerine Chile Gran Paloma

  1. Diane

    Apr 16

    Love you shows, especially when you interview the locals.
    I need to make the agave syrup ahead of time. It states to not refrigerate. Can I leave it on the counter over night?

    1. Pati Jinich

      Apr 19

      I think it should be OK to leave it in the counter Diane; to be honest with you I have never done it but I don’t see why it wouldn’t work.

  2. Anonymous

    Nov 20

    Hi Patti! Should the chilies de arbol be fresh or dried? I used dried but didn’t really get much flavor from them. However, the drink was delicious anyway!

    1. Pati Jinich

      Dec 28

      These are dried chiles, that is why we simmer them first. So glad you liked the Paloma!

  3. Del Salyer

    Nov 16

    Made a Tangerine Chile Gran Paloma for my wife this weekend and now she thinks I’m the greatest cocktail mixing genius ever! Thank you Pati!

    Keep up the excellent work. I appreciate your recipes for traditional dishes from Mexico, many of which bring back memories from my own travels there. I’m wondering if you have a recipe from the West Coast of Mexico for Coco Loco, a drink served in a chilled whole coconut, husk and all?

    1. Pati Jinich

      Dec 28

      So glad you wife was pleased with the Paloma, yay!!! I do not have a recipe for Coco Loco but I have this one of Coco Fish that you could serve in a coconut if you wanted 🙂 http://patijinich.com/coco-fish/

  4. Breeze610@gmail.com

    Nov 12

    My nieces — who are very much drinking age & love tequila — will love this for Xmas! Thank you for showing & representing all of the Mexican Hispanic people in such a positive way which they should be.

    1. Pati Jinich

      Dec 28

      Hugs to all!

  5. Maria G Alvarez

    Nov 09

    Sounds delicious ❤️

    1. Pati Jinich

      Jan 04

      Hope you tried it and liked it Maria 😉

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