Chai Spice Paloma with Cinnamon Rim

Chai Spice Paloma with Cinnamon Rim

Smoky tequila meets tangy grapefruit and warm chai spice in this cinnamon-rimmed cocktail.

Total 30 min Makes 1 serving Calories 185/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This twist on the classic Mexican highball steeps chai spices into a quick syrup, then balances it with fresh grapefruit juice, lime, and a splash of soda. A cinnamon-sugar rim adds a warm, aromatic finish that pairs well with the drink's citrus tang, making it a good fit for autumn gatherings or a change of pace from a standard paloma.

Ingredients

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 lime wedge, for rimming glass
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 chai tea bag
  • 2 ounces blanco tequila
  • 3 ounces fresh grapefruit juice
  • 1/2 ounce fresh lime juice
  • 1/2 ounce chai simple syrup
  • 2 ounces club soda
  • 1 cup ice cubes
  • 1 grapefruit wheel, for garnish

Method

  1. Combine the 2 tablespoons sugar and ground cinnamon on a small plate. Run the lime wedge around the rim of a highball glass, then dip the rim into the cinnamon sugar to coat evenly. Set the glass aside.

  2. In a small saucepan, combine the water and 1/4 cup sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  3. Remove the saucepan from heat, add the chai tea bag, and steep.

  4. Remove the tea bag, squeezing gently to release liquid, and let the chai simple syrup cool to room temperature.

  5. Fill the rimmed glass with ice cubes.

  6. In a cocktail shaker, combine the tequila, grapefruit juice, lime juice, and 1/2 ounce of the cooled chai simple syrup. Fill the shaker with ice and shake until well chilled.

  7. Strain the mixture into the prepared glass over ice, then top with club soda.

  8. Give the drink a gentle stir, garnish with a grapefruit wheel, and serve immediately.

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Chai Spice Paloma with Cinnamon Rim

This twist on the classic Mexican highball steeps chai spices into a quick syrup, then balances it with fresh grapefruit juice, lime, and a splash of soda. A cinnamon-sugar rim adds a warm, aromatic finish that pairs well with the drink's citrus tang, making it a good fit for autumn gatherings or a change of pace from a standard paloma.

30 min 1 serving 185 cal

Ingredients

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 lime wedge, for rimming glass
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 chai tea bag
  • 2 ounces blanco tequila
  • 3 ounces fresh grapefruit juice
  • 1/2 ounce fresh lime juice
  • 1/2 ounce chai simple syrup
  • 2 ounces club soda
  • 1 cup ice cubes
  • 1 grapefruit wheel, for garnish

Method

  1. 1

    Combine the 2 tablespoons sugar and ground cinnamon on a small plate. Run the lime wedge around the rim of a highball glass, then dip the rim into the cinnamon sugar to coat evenly. Set the glass aside.

  2. 2

    In a small saucepan, combine the water and 1/4 cup sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  3. 3

    Remove the saucepan from heat, add the chai tea bag, and steep.

  4. 4

    Remove the tea bag, squeezing gently to release liquid, and let the chai simple syrup cool to room temperature.

  5. 5

    Fill the rimmed glass with ice cubes.

  6. 6

    In a cocktail shaker, combine the tequila, grapefruit juice, lime juice, and 1/2 ounce of the cooled chai simple syrup. Fill the shaker with ice and shake until well chilled.

  7. 7

    Strain the mixture into the prepared glass over ice, then top with club soda.

  8. 8

    Give the drink a gentle stir, garnish with a grapefruit wheel, and serve immediately.