![Spicy Paloma Shandy](https://cdn.statically.io/img/www.foodandwine.com/thmb/MATm2Ptqg_xs2qGRoOMk27xxrSw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spicy-paloma-shandy-ft-RECIPE0818-432e8abac6414250b67440c06c0e2a3c.jpg)
Ingredients
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1/4 cup granulated sugar
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1 Ruby Red grapefruit, peel removed in wide strips
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1/4 habanero chile, stemmed (seeds left in)
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1/4 cup water
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1/4 cup fresh Ruby Red grapefruit juice (from 1 grapefruit)
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3 ounces Mexican-style lager beer (such as Muchacho)
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Ruby Red grapefruit wedge, for serving
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Chile-lime seasoning salt (such as Tajín), for serving
Directions
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Combine sugar and grapefruit strips in a wide-mouth pint jar. Muddle until mixture is sandy, about 1 minute. Add habanero; muddle until crushed and incorporated, about 30 seconds. Add water. Secure lid on jar, and shake until sugar is dissolved, about 40 seconds. Pour through wire-mesh strainer into a bowl, discarding solids.
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To make shandy, pour grapefruit juice and 1 tablespoon syrup into an ice-filled Collins glass; stir to combine. Stir in beer. Garnish with a grapefruit wedge sprinkled with chile-lime seasoning salt.