Raines Law Room's Garden Paloma

[Photograph: Linda Xiao]

Meaghan Dorman, the head bartender of New York's Raines Law Room, explains that the Garden Paloma's lime wedge lets the drinker adjust to taste: "I always tell people to sip first, then give it a squeeze if you want more acid."

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Raines Law Room's Garden Paloma

About This Recipe

Yield:Makes 1 cocktail (Syrup recipe makes enough for 32 cocktails)
Active time:5 minutes
Total time:20 to 25 minutes
Special equipment:Shaker, strainer
This recipe appears in: How to Make Raines Law Room's Garden Paloma


  • For the jalapeño agave syrup:
  • 5 jalapeño peppers, roughly sliced
  • 16 ounces boiling water
  • 16 ounces agave syrup
  • For the cocktail
  • 2 ounces blanco tequila, such at Tequila Cabeza by The 86 Company
  • 1 ounce fresh grapefruit juice from 1 grapefruit
  • 1/2 ounce fresh lime juice from 1 lime
  • 2 dashes celery bitters, such as Bitter Truth
  • 3/4 ounce jalapeño agave syrup
  • 2 ounces club soda
  • Garnish: Pinch of sea salt and a lime wedge


  1. 1

    In a heatproof container, muddle peppers into a paste. Pour 16 ounces boiling water over peppers and stir in agave syrup. Let steep for 20 minutes, then strain and discard solids.

  2. 2

    Add tequila, grapefruit juice, lime juice, celery bitters, and jalapeño agave syrup to shaker filled with ice. Shake until well chilled, about 15 seconds, and strain into an ice-filled Collins glass. Top with soda. Add a pinch of sea salt and lime wedge.

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