Spirits Spicy Paloma Shandy 1 Review 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. By Rick Martinez Rick Martinez Instagram Rick Martinez is the author of the 2022 cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico and cohost of the Borderline Salty podcast. He teaches live cooking classes via Food Network Kitchen and hosts three video series: Mi Cocina and Sweet Heat on Food52 and Pruébalo on the Babish Culinary Universe channel. Food & Wine's Editorial Guidelines Updated on August 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 10 mins Yield: 1 cocktail Ingredients 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 Directions 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. Rate it Print