Picante Paloma | Giant National Capital Barbecue Battle

Picante Paloma


3 oz. grapefruitbubly®
1 oz. tequila
½ oz. triple sec
1 oz. lime juice
¼ oz jalapeno puree
salted rim


Salt rim of rocks glass and rill with ice. Mix jalapeno puree with lime juice. Add ice, tequila, and tiple sec. Shake until mixing tin becomes frosted on this outside. Strain into salted rocks glass filled with ice. Top with grapefruitbubly®. Stir and garnish.