Spicy Peruvian Paloma


This heat wave in Southern California is pretty close to miserable. The real problem isn’t that it’s 95 degrees outside, it’s that it’s also 95 degrees inside our little home. For some reason, contractors and home builders around here must believe that us SoCal residents live so close to the beach that we would never need air conditioning. Im sure they thought, “that brisk ocean breeze should keep them cool?”…No. Not on days like this. Even our poor pup looks distressed. We all spread out from each other because you can’t possibly get too close for fear of immediate sweaty contact. We walk around with flushed cheeks and dry mouths and stare at each other with pitiable and tormented eyes. Please, don’t get me wrong, I absolutely love where we live and feel so blessed to call this place home, but can’t a girl get a little AC?? I understand this all sounds so petty and actually pretty irrelevant when it comes to real problems, but hey, this is my little place to vent and when I am sticky and hot I want to complain…but just a little. Ok, I am done now. Mostly because I have found relief from this torridness and it comes in the form of a super refreshing cocktail. Kris and I frequent this particular delicious Peruvian restaurant in our little town and one of our favorite beverages is this signature cocktail called a “Peruvian Maid”, whose main ingredient is Pisco. Pisco is a Peruvian liquor and is made from fermented grapes. It is pretty high in alcohol content and has sweet tasting notes (think apples and grapes). Pisco is wonderful for mixing with other ingredients in cocktails yet also good on it’s own. I wanted to make a drink that took a little spin on the classic tequila Paloma (another one of my favorite summer time cocktails) and add something unexpected. A combination of two countries into one cocktail. Mexico and Peru meet in one glass (and fall in love!). Plus we had to add a little spice just for fun, because “heat” is the name of the game around here. I hope that you enjoy this as much as we did! 









Spicy Peruvian Paloma

Serves 2

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Prep Time
5 min

Total Time
5 min

Prep Time
5 min

Total Time
5 min

  1. cocktail shaker
  2. .5oz and 1oz jigger (measuring tool)
  3. ice
  4. 2 bucket glasses
  1. 2 oz Pisco Porton (see note*)
  2. 2.5 oz freshly squeezed grapefruit juice
  3. juice of 1 lime
  4. 1 serrano, seeded and sliced thin (see note*)
  5. soda water
  6. grapefruit wedges, garnish (optional)
  1. Prepare two bucket glasses with ice. In a cocktail shaker, combine some ice with the Pisco, grapefruit juice, lime juice, and a few serrano slices. Shake well and pour over the ice in the glasses. Top each glass with the sparkling water and a grapefruit wedge for garnish. Cheers!
  1. If you can’t find Pisco near you, vodka or tequila would be excellent substitutions.
  2. Serranos are super spicy. I only used 5 very thin slices and it brought a lot of heat. If you are sensitive, one or two thin slices should do.
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