Chili-Infused Tequila Paloma
A bright and spicy take on the classic Paloma, blending chili-infused tequila with fresh grapefruit and lime juices. This cocktails-inspired quick meals ready in about 7 minutes pairs chili-infused tequila, fresh grapefruit juice, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 oz chili-infused tequila
- 2 oz fresh grapefruit juice
- 0.5 oz fresh lime juice
- 0.5 oz agave syrup
- 2 oz club soda
- for rimming kosher salt
- 1 grapefruit wedge
Instructions
- Step 1: Rub the rim of a highball glass with a grapefruit wedge, then dip it into kosher salt to coat evenly.
- Step 2: Fill the glass with ice cubes to the top.
- Step 3: In a cocktail shaker filled halfway with ice, pour 2 oz chili-infused tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz agave syrup.
- Step 4: Shake vigorously for 10 seconds until well chilled.
- Step 5: Strain the mixture into the salt-rimmed glass over the ice.
- Step 6: Top with 2 oz club soda and stir gently once to combine.
- Step 7: Garnish with the grapefruit wedge placed on the rim and a thin slice of fresh chili for an extra kick.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Infused Tequila Paloma take to make?
Total time is about 7 minutes (7 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chili-Infused Tequila Paloma?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chili-infused tequila from drying out.
Can I substitute ingredients in Chili-Infused Tequila Paloma?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chili-Infused Tequila Paloma for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chili-Infused Tequila Paloma?
Cocktails quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
