Drinks Cocktails Beer Cocktails Spicy Paloma Shandy 5.0 (1) 2 Reviews Use a crisp Mexican lager like Good People Beerito for this twist on the classic Paloma cocktail from Rick Martinez. Try Tajín Clásico Seasoning for the chili-lime salt. By Rick Martinez Rick Martinez Rick Martinez is the author of the 2022 cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico and cohost of the Borderline Salty podcast. He teaches live cooking classes via Food Network Kitchen and hosts three video series: Mi Cocina and Sweet Heat on Food52 and Pruébalo on the Babish Culinary Universe channel. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Victor Protasio Total Time: 10 mins Yield: 1 cocktail Ingredients 1/4 cup granulated sugar 1 Ruby Red grapefruit, peel removed in wide strips 1/4 habanero chile, stemmed (seeds left in) 1/4 cup water 1/4 cup fresh Ruby Red grapefruit juice (from 1 grapefruit) 3 ounces Mexican-style lager beer (such as Muchacho) Ruby Red grapefruit wedge, for serving Chile-lime seasoning salt (such as Tajín), for serving Directions Combine sugar and grapefruit strips in a wide-mouth pint jar. Muddle until mixture is sandy, about 1 minute. Add habanero; muddle until crushed and incorporated, about 30 seconds. Add water. Secure lid on jar, and shake until sugar is dissolved, about 40 seconds. Pour through wire-mesh strainer into a bowl, discarding solids. To make shandy, pour grapefruit juice and 1 tablespoon syrup into an ice-filled Collins glass; stir to combine. Stir in beer. Garnish with a grapefruit wedge sprinkled with chile-lime seasoning salt. Originally appeared: August 2018 Rate It Print