Sweet and smoky and dangerously addictive, this spicy syrup is made with fresh poblano and jalapeño peppers, and dried ancho chilies.
Chilly Chile Paloma
2 ounces (1/4 cup) fresh ruby red grapefruit juice
1/2 ounce fresh lime juice
1 1/2 ounces blanco tequila, such as 1800 Silver
1/2 ounce Royal Rose
Three Chile Simple Syrup (see headnote)
Pinch kosher salt
1 cup crushed or chipped ice
Wedge of lime, for garnish
Directions: Pour the juice into at least 2 wells of a standard ice cube tray. Freeze until solid.
To make sure the right amount of ice is used, combine the following ingredients in a 2-cup-capacity liquid measuring cup: lime juice, tequila, chili simple syrup, salt, grapefruit ice cubes and enough crushed or chipped ice to total a scant 1 1/2 cups.
Transfer to a blender. Puree on the highest speed for 20 seconds, then stop to stir with a cocktail spoon. Blend again to eliminate any remaining chunks of ice.
Serve in a chilled rocks or coupe glass, garnished with the lime wedge.