Chili Crisp Blood Orange Paloma

If you love a spicy, citrusy cocktail with a little drama, this one’s for you. The Chili Crisp Blood Orange Paloma layers bright grapefruit soda and tart lime with a rich, chili oil–infused tequila that brings savory depth and heat in every sip.

The best part? Two little chili peppers on the rim that look like devil horns, perfect for Halloween or anytime you want to raise the spirits.

What Is Fat Washing?

Fat washing is a bartending technique that infuses a spirit with the rich flavor and texture of a fat — think olive oil, browned butter, coconut oil, or even chili crisp. The process is simple: combine your spirit with the fat, let it infuse so the flavors meld, then chill it until the fat solidifies. Once you strain it out, you’re left with a silky, full-bodied spirit that carries subtle notes of whatever you used. It’s the secret to adding depth and mouthfeel to cocktails, turning a simple Paloma into something unforgettable.

Chili Crisp Fat-Washed Tequila

Fat washing might sound fancy, but it’s actually super easy—and it gives your spirit a luxurious, velvety texture while carrying the flavor of whatever you infuse it with. In this case, chili crisp adds both a touch of spice and that irresistible umami note.

Ingredients:

• 2 cups tequila (blanco or reposado)
• 2 tablespoons chili crisp oil

Directions:

1. Combine tequila and chili crisp oil in a sealed jar or container.
2. Let sit for 8–24 hours at room temperature.
3. Place the jar in the freezer for 2–3 hours, until the fat on top has solidified.
4. Carefully strain the tequila through a coffee filter to remove solids.
5. Store the chili crisp tequila in a sealed bottle at room temperature or in the fridge.

Chili Crisp Blood Orange Paloma

This Chili Crisp Fat-Washed Tequila Blood Orange Paloma combines spicy, citrus, and savory flavors in one vibrant cocktail. Featuring homemade chili crisp tequila, fresh blood orange juice, cranberry syrup, and grapefruit soda, it’s a bold and balanced drink with a fiery edge.

Print Recipe

Servings 1 Cocktail

Ingredients

• 2 oz chili crisp fat-washed tequila
• ¾ oz fresh lime juice
• 1 oz blood orange juice
• ½ oz cranberry syrup or simple syrup for less tartness
• Grapefruit soda to top
• Tajín rim
• 2 small red chili peppers for devil horns

Instructions

• Rim a chilled glass with Tajín.
• In a shaker filled with ice, add the tequila, lime juice, blood orange juice, and cranberry syrup.
• Shake until chilled, about 10–15 seconds.
• Strain into your prepared glass filled with fresh ice.
• Top with grapefruit soda and gently stir.
• Garnish with two chili peppers on the rim to create your “devil horns.”

Quick Cranberry Syrup

Ingredients:

• 1 cup fresh or frozen cranberries
• 1 cup water
• ¾ cup sugar
• Optional: ½ tsp orange zest or a cinnamon stick for warmth

Directions:

1. In a small saucepan, combine cranberries, water, and sugar.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Once the cranberries begin to burst (about 8–10 minutes), gently mash them with a spoon.
4. Remove from heat and let cool for 10 minutes.
5. Strain through a fine mesh sieve or cheesecloth, pressing gently to extract the liquid.
6. Store in a sealed jar in the fridge for up to 2 weeks.

Xoxo, cheers!