Raines Law Room's Garden Paloma Recipe

[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."
- Yield:Makes 1 cocktail (Syrup recipe makes enough for 32 cocktails)
- Active time: 5 minutes
- Total time:20 to 25 minutes
Ingredients
- 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
Directions
-
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.
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.