Use a crisp Mexican lager like Good People Beerito for this twist on the classic Paloma cocktail from Rick Martinez. Try Tajín Clásico Seasoning for the chili-lime salt.
1/4 cup granulated sugar
1 Ruby Red grapefruit, peel removed in wide strips
1/4 habanero chile, stemmed (seeds left in)
1/4 cup water
1/4 cup fresh Ruby Red grapefruit juice (from 1 grapefruit)
3 ounces Mexican-style lager beer (such as Muchacho)
Ruby Red grapefruit wedge, for serving
Chile-lime seasoning salt (such as Tajín), for serving
How to Make It
Combine sugar and grapefruit strips in a wide-mouth pint jar. Muddle until mixture is sandy, about 1 minute. Add habanero; muddle until crushed and incorporated, about 30 seconds. Add water. Secure lid on jar, and shake until sugar is dissolved, about 40 seconds. Pour through wire-mesh strainer into a bowl, discarding solids.
To make shandy, pour grapefruit juice and 1 tablespoon syrup into an ice-filled Collins glass; stir to combine. Stir in beer. Garnish with a grapefruit wedge sprinkled with chile-lime seasoning salt.
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