Katie Couric Instagram – We know it’s not a margarita for National Margarita Day, but this spicy paloma punch from @lideylikes has tequila in it, so it kinda counts, right? Palomas just happen to be my favorite drink of choice so a spicy spin on this beverage is just what the doctor ordered! 🍹🤪😋 It’s 5 o’clock somewhere, right? P.S. Run, don’t walk, to pre-order Lidey’s cookbook, Cooking in Real Life, out March 12th. And be on the lookout for more fun recipes from Lidey – coming soon to Good Taste, our newsletter made for foodies! Subscribe at the link in bio :) #tbt ​​Spicy Paloma Punch recipe (Makes 12 to 14 drinks) – 4 cups freshly squeezed grapefruit juice (about 8 grapefruits, or bottled) – 1 (750 ml) bottle good-quality tequila blanco or reposado – 3/4 cup freshly squeezed lime juice (about 6 to 8 limes) – 2/3 cup strained Jalapeño Simple Syrup (recipe follows) – 1 grapefruit, quartered and thinly sliced crosswise, for serving – 1 lime, thinly sliced, for serving – Ice, for serving – 1 1/2 cups unflavored sparkling water – 12 to 14 slices candied jalapeño (from the simple syrup), for serving 1. In a large glass pitcher or punch bowl, combine the grapefruit juice, tequila, lime juice, and simple syrup and mix well. Add slices of grapefruit and lime to the pitcher and store, covered, in the fridge until you plan to serve the drinks. 2. Serve the punch in ice-filled glass tumblers, topped with a splash of sparkling water, a piece of candied jalapeño, and a slice of lime or grapefruit from the pitcher, for garnish. ————————— Jalapeño Simple Syrup recipe (Makes 1 1/2 cups) – 1 cup thinly sliced jalapeño peppers (3 to 4 medium peppers) – 1 cup granulated sugar 1. In a small saucepan, combine 1 cup water and the jalapeños and bring to a boil over high heat. Reduce the heat to low, add the sugar and stir until it’s completely dissolved. Simmer the syrup for 5 minutes over medium heat, until slightly reduced. Set aside for at least 1 hour to cool completely. 2. Store in a sealed container in the refrigerator. Remove the candied jalapeños after 1 hour and store separately until you’re ready to use. The longer the peppers sit in the syrup, the spicier the syrup will be.