Mixologist Lily Ballance of the Peace Street neighborhood bar soaks hot peppers in tequila to make this smoky drink.
Recipe by Lily Ballance
“The earthiness of the clay seems to clean the mezcal while it goes down in a sip— that’s my feeling anyway—like a bit of filtration at your lips,” says mixologist Lily Balance on serving this spicy, tart cocktail in a class vessel.
William & Company’s Spicy Paloma
- 1/2 ounce of spicy tequila (recipe below)
- 1 1/2 ounce of mezcal
- 2 ounces fresh-squeezed grapefruit
- ó ounce fresh lime juice
- 1/4 ounce agave
- Tajín or a mix of chili powder and
- Grapefruit rind
Dip a clay cup in water, then in the Tajín to rim it. Shake all remaining ingredients, then strain over ice into the clay cup. Garnish with grapefruit rind.
- Blanco tequila
- Hot peppers (jalapeño or whatever you have on hand)
Let the peppers soak in tequila for a while—the more peppers and the longer you steep, the more heat in your drink.
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