Chili Paloma
Grapefruit, roselle, and a slow burn that stays.
Ingredients
- 45ml Imagin Red Fusion Gin
- 60ml fresh grapefruit juice
- 15ml fresh lime juice
- 10ml Coconut Blossom Nectar Syrup
- 60ml soda water
- Pinch of salt
- Ice
- Garnish: grapefruit wheel, chili salt rim (optional)
Glass
Highball
Method
- 01Build in a highball over ice.
- 02Add gin, grapefruit juice, lime juice, syrup, and salt.
- 03Top with soda. Stir gently. Garnish.
Service Notes
- Glass: Highball
- Served: Over ice
- Yield: ~190ml
- Batch: Juice and gin can be pre-batched; add soda to order. Chili salt rim optional but recommended
The Story
The Paloma is Mexico's most popular cocktail, though it rarely gets the credit it deserves outside its home country. Tequila, grapefruit, lime, salt. Simple, honest, and built for heat. We replaced the tequila with Imagin Red, and the result is something that feels both familiar and entirely new. The roselle and strawberry in the gin echo the grapefruit's tartness. The Coconut Blossom Nectar Syrup adds a caramel depth that plain sugar cannot match. The red chili warmth builds slowly at the back of the palate, long after the citrus has faded. The salt ties it all together. This is a Paloma that knows where it is. It is in Chiang Mai now, and it is not going back.
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