Method

• 1.
  For the Chipotle and Tangelo Oleo, place tangelo rind and caster sugar in a snap-lock container.
• 2.
  Gently toast the chipotle chillies in a dry frying pan until fragrant and puffy, then add to the rind and sugar mixture.
• 3.
  Shake vigorously to thoroughly combine, then set aside for 2 hours at room temperature.
• 4.
  Measure the tangelo juice; it should be around 150ml. Add enough water to make up the liquid quantity to 240ml.
• 5.
  Add the tangelo liquid to the chilli mixture and shake vigorously until all sugar is dissolved. Refrigerate for 1 hour.
• 6.
  Finally, shake the mixture vigorously again, strain through a fine strainer, then refrigerate. The mixture will keep for up to 5 days.
• 7.
  For the Spicy Patrón Paloma, rim a martini glass with lime, then salt. Fill with ice.
• 8.
  Place tequila, grapefruit and lime juices and Chipotle and Tangelo oleo in a shaker. Add ice and shake vigorously for 12 seconds.

• 9.
  Pour cocktail into prepared glass. Top with soda water and garnish with a dehydrated grapefruit, if using.