A Pati Jinich Recipe
Tangerine Chile Gran Paloma
1 serving
Gran Paloma de Mandarina con Chile
Ingredients
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.
