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Two Freedias

Two Freedias

Happy 27th Birthday to NOLA Restaurant – our French Quarter establishment that keeps getting better with age. This year, a brand new cocktail program is rolling out and here is an early look at one of our favorites! Interesting ingredients like Ancho Reyes Chile Liqueur and a Habanero Syrup give this fresh take on a paloma a signature kick! Enjoy this and many more tasty cocktails at NOLA this fall!

  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cocktail


  • 1 ounce Milagro Blanco Tequiila
  • 1 ounce Ancho Reyes Chile Liquer
  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh grapefruit juice
  • 1/4 ounce simple syrup
  • 5 to 7 drops Bittermans Hellfire Habanero Tincture
  • Pink salt, to garnish the rim of the glass
  • 1 grapefruit peel, for garnish


  • Combine all ingredients except the Bittermans in a cocktail shaker and fill with ice. Shake vigorously for 10 to 15 seconds.

    "Double strain" by using both a cocktail strainer and a fine mesh sieve into a chilled coupe glass rimmed with pink salt.

    Drop 5 to 7 drops of the Bittermans into the cocktail and garnish with a grapefruit peel.

Recipe Details