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Kashmiri Chili Pal-no-ma

Writer's picture: Natasha MahapatroNatasha Mahapatro

A SPICY PALOMA MADE ALCOHOL-FREE JUST IN TIME FOR DRY JANUARY



Ah, the Paloma—one of my favorite cocktails of all time. If you happen to LOVE spicy margs, this one has your name all over it. AND if you don't love spicy margaritas, do yourself a favor and make this. Stick with me here. These are absolutely amazing and as someone who doesn't find herself ordering a spicy marg, there's something about a spicy Paloma that does it for me. It is all about using the RIGHT amount of heat.


If tacos are involved, you better believe I am ordering a Paloma. That's why for Dry January, I knew I needed a spirit-free version.


This one isn't just delicious but also brought a little heat - both figuratively and literally.


Say hello to the Kashmiri Chilli Pal-no-ma, the latest installment in my annual mocktail series. This one is my take on this citrusy classic, infused with Kashmiri chili. And since it’s my birthday week (heavy on the Aquarius energy), this go-to sip of mine is what I'll be enjoying Wednesday evening to celebrate.


I need to talk about the Kashmiri chili in this. The Kashmiri chili in this mocktail brings more than just a hint of spice (while it's great at doing that)—it’s all about the complexity it gives this bevvie. Known for its vibrant red hue and mild heat level, this chili adds a smoky warmth that balances perfectly with the tartness of grapefruit and lime. The result? A Paloma with personality.


The Kashmiri chili simple syrup is INCREDIBLE, delivering just enough heat to keep things incredibly interesting without overpowering any of the other flavors in the drink. While I love the ritual of ordering a Paloma year-round, there’s something extra special about making this one at home, especially during Dry January. This one ingredient turns an already stunning mocktail into an absolute showstopper—perfect for hosting or, you know, just treating yourself on your birthday like I am.


If you’re looking for a low-alcohol option to add to your rotation, THIS Kashmiri Chilli Pal-no-ma is the answer. It’s literal proof that Dry January doesn’t mean boring drinks. With every sip, you’ll get it all - the ideal balance of tangy, sweet, AND spicy. :)


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INGREDIENTS

  • 1.5 oz non-alcoholic/spiritless tequila (I used Jalisco 55)

  • 6-8 oz grapefruit soda (I used Q Grapefruit)

  • 3/4 oz Kashmiri chili simple syrup (recipe below)

  • 1/2 oz lime juice, freshly squeezed

  • 50/50 salt and Kashmiri chili powder mix for the rim, optional but highly recommended

  • 1 dried Kashmiri chili for garnish, optional


Kashmiri Chili Simple Syrup

  • 1/4 cup sugar

  • 1/4 cup water

  • 4-5 torn dried Kashmiri chilies (seeds removed for mild heat or left in for a spicier kick)


DIRECTIONS 

  1. First, start by making your simple syrup. Heat water and sugar in a small pan until dissolved. Add the chilies and simmer gently for 5 minutes. Let it steep for an additional 10 minutes off the heat, then strain and cool.

  2. Next, rim a highball glass with a mix of salt and Kashmiri chili powder if using.

  3. In the glass, combine tequila, Kashmiri chili simple syrup, and lime juice. Add ice and stir well.

  4. Top with grapefruit soda and stir gently.

  5. Garnish with a small dried Kashmiri chili if desired!


~ Serves 1


Notes


  • In addition to Jalisco tequila, I absolutely love other non-alcoholic tequila alternatives like Ritual Zero Proof. You can also use regular tequila if you're not partaking in Dry January and if so, I recommend you use a reposado tequila.

  • In terms of substitutions...if grapefruit soda isn’t available, you can also use fresh grapefruit juice topped with sparkling water. In this case, you might need a bit of agave for sweetness. All in all, you can opt for grapefruit soda if you can find it. It is such a great hack for making excellent palomas at home with minimal ingredients.

  • I know I will get this q so I will answer it now - what is the substitute for Kashmiri chili? I want to make it crystal clear that regular red chilis ARE NOT a direct replacement. Kashmiri chilis are much more milder in taste then red chilis and you want to be sure you're working with the right ingredients. The closest comparison in Scoville level heat would be Guajillo chilis to make the simple syrup. If you can get your hands on these, I'd make the simple syrup with these chilis to get that smoky mild heat that we're looking for. For the chili powder for the rim, if you don't have Kashmiri chili powder - I'd opt for just Tajin or just salt. The rim of Kashmiri chili and salt is completely optional vs. the chili syrup for the recipe is made best when using Kashmiri chilis.

  • if you want a spicier rim, just adjust the ratio of chili powder to salt or leave the salt out completely. On the topic of spice, I know I mentioned this above but you can opt to keep the seeds in the Kashmiri chilies when making the simple syrup for extra heat. For a milder version, remove the seeds before steeping, or reduce the amount of chili in the syrup.

  • You can store your Kashmiri chili simple syrup in an airtight container in the fridge for up to 2 weeks and make more palomas. :)


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