Paloma with Ancho Chili
Domino
If you are one of those who shout “Long live Mexico!” with tequila in hand, try this variant of paloma with ancho chili and Domino® Mascabado Sugar. Its flavor is smooth and slightly fruity, which pairs perfectly with the citrus of the grapefruit typical of this cocktail.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 1 1/2 cups water
  • 2 ancho chiles, without tails, veins, or seeds
  • 3 tablespoons Domino® raw sugar
  • 1/4 cups ancho chile, powdered, for rimming
  • 1/4 cups salt, for rimming
  • grapefruit, sliced, for rimming
  • ice cubes
  • 3 tablespoons lime juice, without seeds
  • 2 ounces Tequila blanco
  • grapefruit soda
  • grapefruit, for garnish
Preparation
10 mins
5 mins
Low
  • In a small pot, heat water, cook the ancho chili with Domino® Mascabado Sugar over low heat for 5 minutes, or until the skin of the chili is soft enough. Remove from heat and let cool. Then blend the liquid with the chili until it becomes pasty. Pour over a strainer and use a spoon to press and extract the flavor of the ancho chili; remember that you will only use the liquid generated.
  • On a flat plate, mix the ancho chili powder and salt.
  • To rim, place the rim of an old-fashioned glass over the grapefruit slices until the surface is sufficiently moist. Then pass the rim of the glass over the salt and chili mixture until completely covered.
  • In an old-fashioned glass, add 2 tablespoons of strained ancho chili juice, add ice, lemon juice, white tequila, and grapefruit soda, and mix with a spoon. Garnish with a triangle of grapefruit. Done!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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