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The classic Paloma has gotten a spicy update with a dash of jalapeño to balance out the Chardonnay, grapefruit and vanilla bean.
Recipe courtesy of Barefoot Wines
• 2 oz Chardonnay
• 1 grapefruit, juiced
• 1 cup vanilla bean soda
• 1 tsp fresh jalapeño, sliced thin
1. Combine Chardonnay, grapefruit juice and jalapeño slices with ice in a cocktail shaker and shake.
2. Pour into a glass, top with vanilla bean soda and serve.