Raspberry Picante Paloma Pitchers

It’s been a scorcher these past few days and hopefully we’re at the end of a heat wave…I feel like I’m back in Asia!  John and I love a simple drink and tequila, however, was never one of them until now.  I first made this raspberry paloma pitcher last Sunday…it did not last long!  The paloma is similar to a margarita, however, the addition of soda softens its potency.  This was my first time using agave syrup and as such was curious about its taste.  I picked up a bottle of organic light agave (mild caramel flavor) and the amber agave nectar which has a flavor similar to maple syrup.  I like both.

Agave has been cultivated for centuries, first by the Native American population and then in Europe, when agave plants were brought back by the Spaniards and Portuguese in the 17th century.  Agave is a succulent plant, related to the yucca and lily, that grows in the southern and western United States and in central and tropical South America. The flowers are edible and can be tossed in salads. The leaves are rich in sap and can be eaten. The stalks can be roasted before they flower and exude a distinctive sweet molasses-like flavor. Sap from the flower shoots is used in tequila or as sweetener.

blue agave (Agave tequilana)

Tequila was first produced in the 16th century near the location of the city of Tequila. The Aztec people made a fermented beverage from the agave plant which they called octli, long before the Spanish arrived in 1521 but it was the Spanish who introduced the distillation process and which helped to make tequila what it is today.  Mexico has claimed the exclusive international right to the word tequila.

Makes 2 quarts (4 to 6 people)
inspired by Guy Fieri

12 fresh raspberries
4 thin slices of fresh jalapeno (seeds removed)
3 oz. agave syrup
3 oz. fresh lime juice
1 1/2 cups (12 oz.) fresh ruby red grapefruit juice
1 1/2 cups (12 oz.) tequila  (100% blue agave tequila blanco, if possible)
ice cubes
10 oz. club soda or lemon lime soda

In a glass pitcher, muddle the raspberries, jalapeno slices, agave syrup and lime juice together. Add the grapefruit juice and tequila.  Add ice and fill it three-fourths of the way, then add the soda.  Stir and pour into glasses and top each with a raspberry (optional).

The Culinary Chase’s Note:   What an amazing drink!  The second time I omitted the jalapeno and enjoyed this version, too.  Cheers!

5 Comments

  1. Jenny on July 3, 2012 at 08:20

    Your raspberry picante paloma pitchers looks so fresh. 🙂
    I don’t mind eat this every day. LOL.
    Thank you for sharing. 🙂
    You can submit your raspberry picante paloma pitchers pics on http://www.foodporn.net It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
    Well, you know it’s fun to make others hungry (and thirsty)! 😀



  2. The Culinary Chase on July 3, 2012 at 16:20

    Thanks Jenny!



  3. Emily(Newyork) on July 11, 2012 at 15:23

    Yummmm this sounds so good! I love tequila based drinks for summer cocktails – never thought of this version with soda added. yummy! Thanks for sharing 🙂



  4. The Culinary Chase on July 12, 2012 at 19:45

    Thanks Emily! I’m not a huge tequila fan but this drink is so good! I think I’m a convert! 🙂



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