This spicy paloma is easy to make with a little jalapeno simple syrup, or a pepper-infused tequila – plus it goes down super smooth with any Mexican food!
I meant to post this earlier. Alas, life.
This was a crazy busy week for me. In fact, I am currently writing this post on a layover at the St. Louis airport. But I can’t complain – good to have a job, even if sometimes people tell me I “look tired.”
But you know what this week needs? I know. Because I just spent the last 15 minutes walking around the St. Louis airport looking for it.
This shouldn’t be hard, ya know? Airports always have plenty of spots to purchase overpriced booze. (In fact, this same trip educated me that in Kansas City, for the low low price of $7.79, you can purchase a bottle of beer and WALK AROUND THE ENTIRE AIRPORT WHILE DRINKING IT. Does that happen at any other city in the United States?) (No I’m honestly asking…)
And yet, somehow, my mission was quite difficult in St. Louis. There were two brewpubs in my terminal, and while I am normally all about the beer, I was in such a tequila mood that I questioned their acceptability for a layover. (Have I mentioned it’s been a long week? Don’t judge me.)