Author Notes: It's counterintuitive, but on a hot summer day, one of the best ways to beat the heat is to eat and drink spicy things. This recipe takes a classic summertime drink—the Paloma—and turns it on its head. Quintuple the recipe for a crowd.

Smoky and Spicy Paloma

Makes 1 cocktail and 1 cup of jalapeño-infused simple syrup

For the jalapeño-infused simple syrup:

• 2jalapeños, halved
• Zest of 1 grapefruit
• 1cup sugar
• 1cup water

For the Smoky and Spicy Paloma:

• 1 1/2ounces silver tequila
• 1/2ounce mezcal
• 1ounce lime juice
• 2ounces grapefruit juice
• 1/2ounce jalapeño-infused simple syrup (see ingredient list above)
• 1/2ounce grapefruit liqueur or Triple Sec
• Ice, to serve

1. Begin by making the jalapeño-infused simple syrup: In a small saucepan, combine the jalapeño, grapefruit zest, sugar, and water. Bring to a simmer to dissolve the sugar.
2. Once the sugar has dissolved, remove from heat and cool to room temperature.
3. Strain into a clean glass jar. Syrup will keep for up to 2 weeks refrigerated in an airtight container.
4. To make the cocktail, combine all ingredients in a shaker and shake with ice. Double strain into a glass with ice.

https://food52.com/recipes/34912-smoky-and-spicy-paloma