Spicy Paloma Cocktail

The weather here in the Northeast is so unpredictable, 70s last weekend, snow during the week and now its going up to the 60s again. I’m staying in Spring mode regardless of the snow! I’m switching out my wardrobe for lighter clothing, doing some gardening and celebrating Spring with this refreshing spicy paloma cocktail!


The Paloma cocktail is apparently one of Mexico’s favorite cocktails, not the margarita as I thought. It’s traditionally made with tequila, lime and grapefruit soda and served in a salted rim glass. Since I don’t normally drink soda I made a much more natural version by using pink grapefruit juice instead with a little splash of seltzer. I rather skip on all the sugar that’s added to soda and get the natural sweetness from pink grapefruit. I of course put a little spin on this popular cocktail and made it with a jalapeno infused tequila I picked up at the hot sauce expo I attended a couple of weeks ago. If you don’t have spicy tequila on hand you can always infuse your own by dropping a sliced jalapeno pepper in the tequila bottle and letting it sit overnight.

This is the perfect spicy, fizzy drink to bring in the warmer weather! Hello Spring!

Spicy Paloma Cocktail
  • 2 oz Tanteo tequila
  • juice from ½ pink grapefruit
  • juice from ½ lime
  • 2-3 slices of pink grapefruit
  • seltzer
  1. Rim a tall highball glass with salt and fill half way with ice.
  2. Add tequila, pink grapefruit juice, lime juice and stir.
  3. Add pink grapefruit slices and mash them with a spoon.
  4. Top with seltzer.


Tequila Chile Lime Chicken Tenders with Guacamole

Tequila Chile Lime Chicken Tenders

1 lb chicken tenders
1 tsp of Adobo
1/2 tsp of chile pepper powder + 1 tsp for flour
juice from 1 lime
1 oz of tequila
1 cup of flour
dash of salt

Season the chicken with adobo, chile powder, lime juice and tequila. Let marinate for 1 hr.

Add the remaining tsp of chile powder and dash of salt to flour and mix. Coat chicken tenders in flour mixture.

Heat 3 tbsp of vegetable oil in saute pan on medium heat. When oil is hot, pan fry the chicken until brown and crispy on both sides. About 8 minutes each side. Make sure the chicken is cooked through.

Top with guacamole and serve with your favorite margaritas or try our spicy tamarind margarita for a great spicy appetizer.