The weather is finally cooperating so cocktail walks are back! This recipe is for a refreshing Spicy Aperol Paloma, with a homemade jalapeño honey syrup for a unique kick. Enjoy for two servings.
To make the Jalapeño Honey Syrup: In a small saucepan over low/medium heat, combine 1/2 cup water, 1/2 cup honey, and 2 sliced jalapeños. Stir occasionally as the mixture heats up; you should start to see it simmering after 5-7 minutes. Once the syrup reaches a simmer, remove the pan from heat. Allow the syrup to steep and cool for at least 15 minutes. After steeping, strain out the jalapeños, and let the syrup cool completely before incorporating it into your cocktails.
For the Spicy Aperol Paloma: Add 4 oz blanco tequila, 2 oz grapefruit or pineapple juice, 1.5 oz aperol, 1.5 oz jalapeño honey syrup, and the juice of two limes to a cocktail shaker filled with ice. Shake well and strain into a glass filled with ice and rimmed with either Tajin or salt. Top with sparkling water. Garnish with a lime wedge and enjoy!
