Impress Your Party With Jing Gao’s Spicy Paloma Cocktail Recipe

It can be easy to fall into a cocktail (or mocktail) rut. If you’re looking forward to a delicious drink at the end of the week, sometimes that glass of wine or Diet Coke just doesn’t feel exciting. In the event of beverage boredom, Jing Gao — founder of chili crisp company Fly by Jing — has just what you need to spice things up (literally).

“I love the way that Sichuan pepper complements citrusy fruit like lemon, yuzu, pomelo, and grapefruit,” Gao writes in her fiery cookbook, The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing’s Kitchen. “And I thought it would be perfect to add a zing to one of my favorite cocktails, a paloma.”

If you’re unfamiliar, Sichuan pepper (also sometimes spelled as “Szechuan” pepper) is a spice often used in the Sichuan region of China. The peppercorns famously elicit a tingling, numbing sensation that’s truly one of a kind. Gao’s paloma recipe calls for the peppercorns to be infused into a spicy simple syrup, alongside the dried chilies of your choice. You’ll add the syrup to a sweet and sour concoction of mezcal, grapefruit juice, lime juice, and sparkling water. 

“The mala simple syrup is super quick and easy to make,” Gao writes. But if you’re worried you’ll have too much syrup leftover, Gao adds that it “can be stored in the refrigerator for up to a month and added to almost any cocktail that calls for a bit of sweetness.” 

And hey, there’s no law that says you need to sip on a boozy bev. If you want an alcohol-free version, just nix the liquor. You’ll feel the heat regardless.

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Jing Gao’s Spicy Paloma Recipe

Makes 1 serving

Ingredients

• 1 oz / 30 ml mezcal
• 3 oz / 90 ml grapefruit juice
• 1 oz / 30 ml Mala Simple Syrup (recipe follows)
• Squeeze of lime
• Splash of sparkling water
• Chili oil for garnish

Instructions

1. In a shaker, combine the mezcal, grapefruit juice, simple syrup, and lime.
2. Shake well and pour over ice in a glass.
3. Top with the sparkling water. Drizzle with a few dots of chili oil on top, and enjoy.

Mala Simple Syrup Recipe

Makes 1 cup / 240 ml

Ingredients

• 1 cup / 240 ml water
• 1 cup / 200 g granulated sugar
• 1 tsp whole Sichuan pepper
• 2 or 3 pieces dried chilies

Instructions

1. In a medium pot over high heat, bring the water to a boil. Add the sugar, stirring to dissolve. 
2. Lower the heat, add the Sichuan pepper and chilies, and simmer for about 10 minutes. 
3. Remove the pot from the heat and let the syrup cool. Strain the syrup through a fine-mesh sieve into a glass jar to remove the spices. 
4. You can use the syrup immediately or store the jar in the refrigerator for up to several weeks.

Courtesy of: The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing’s Kitchen (Ten Speed Press).