Paloma Riff: Palomish

• 1 1/2 ozblanco tequila
• 1/2 ozmezcal
• 3/4 ozagave syrup (2:1)
• 3/4 ozfresh grapefruit juice
• 1/2 ozfresh lime juice
• 3 dashesghost pepper tincture (or Scrappy's Firewater Bitters)
• 2 ozgrapefruit soda, to top

Preparation

1. 1.

   Prep a highball glass by rimming the edge with chili-salt (mix 3 parts kosher salt to 1 part chili powder to 1 part cayenne chili powder). Shake all the ingredients, except the grapefruit soda, with ice, then strain into the prepared glass. Top with grapefruit soda, then garnish.

2. 2.

   Ghost Pepper Tincture: Finely chop 2 oz. of dried ghost peppers (it’s a good idea to use gloves for this). Infuse the peppers into a liter of Everclear for 10 days. Strain the peppers out of the liquid before using.