Add a little spice to your cocktail hour with the Paloma Picante – this week’s addition to our signature cocktail series. Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.
• Riedel “o” glass
• 12 drops of PLDFC house-made thai chili tincture
• 1 oz. Mezcal
• 1 1/2 oz. Cocchi Americano
• .1/2 oz. Lime Juice
• 1/2 oz. honey syrup (orange blossom, 2:1)
• 1 1/4 oz. fresh grapefruit Juice
• Top with 1 oz. of club soda
• Sprinkle with black sea salt
Directions: Add chili tincture, mezcal, Cocchi Americano, Lime Juice, Honey Syrup and shake & strain. Top with 1 oz of club soda. Garnish with 2 thin grapefruit wheels and thai peppers. Sprinkle with black sea salt.
House-Made Thai Chili Tincture
In a clean, 8 ounce jar tightly pack fresh, de-stemmed Thai Chili Peppers. Cover completely with Wray & Nephew Overproof Rum. Seal with lid and store at room-temp for 2 weeks. Strain through a fine mesh strainer. Store in a clean jar (or transfer to eye-dropper bottles).
We’d love to see your creations! Share your homemade Coco Sofisticado on Instagram and tag us @snippetandink for a chance to be featured.
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