By Nikita Toppo
Add a spicy kick to your traditional paloma cocktail with some hot spices. Here is the recipe.
2 ounces blanco tequila, 3/4-ounce Thai chilli-infused Aperol, 1 ounce grapefruit juice, 1/2-ounce lime juice, 1/2-ounce simple syrup, 1 grapefruit slice, 2 to 3 ounces club soda
In a cocktail shaker, pour the tequila, aperol, juices, and syrup. Fill with ice and shake well. Strain into a chilled collins glass and a slice of grapefruit.
Top with a club soda float by pouring it over the back of a bar spoon to disrupt the flow. Serve and enjoy.