Classic Cocktail: Spicy Shrub Paloma
A kicked-up version of the Tex-Mex staple
Bartenders: Gabriel Orta & Elad Zvi
The Bar: The Broken Shaker at Freehand Miami
At the beachside hostel that was once the art deco–era Indian Creek Hotel, Gabriel Orta and Elad Zvi craft riffs on classic cocktails, like this kicked-up Paloma. The Tex-Mex standard is traditionally made with tequila, grapefruit soda, and lime juice. Orta and Zvi spice theirs up with a pepper-infused syrup and a bubbly grapefruit shrub modeled on early American mixers.
2 oz. Herradura Silver tequila
1 oz. spicy syrup (see below)
¾ oz. lime juice, plus lime wheels
2 oz. grapefruit shrub (see below)
In a tall glass, combine tequila, spicy syrup, and lime juice. Top with grapefruit shrub and garnish with lime wheels, sage, and a dust of chile powder.
1½ dry chipotle peppers
3 cups sugar
In a saucepan, cover peppers with 3 cups water, bring to a boil, and cook 5 minutes. Add sugar; simmer 5 minutes more. Remove from heat and store in refrigerator. Yields about 20 drinks.
The Extra Mile:
4 grapefruits, peeled and chunked
4 cups apple cider
Combine grapefruit and vinegar in a container, and infuse for 1 week. Then, strain the mixture. Before serving, add soda to taste. Yields about 20 drinks.
Illustration by Joe Ciardiello