Paloma with Pink Peppercorn Salt
Grapefruit soda made by Jarritos is traditionally used in this popular Mexican cocktail, but if you can’t find it at your local market, you can substitute Squirt or even Sprite. You’ll have enough of the peppercorn mixture to make several drinks, so invite some friends over.
- 1/4 cup (1 oz./40 g) pink peppercorns
- 2 Tbs. kosher salt
- 1 Tbs. sugar
- 1 lime or grapefruit wedge
- 1 3/4 fl. oz. (50 ml) 100% agave tequila
- 3/4 fl. oz. (20 ml) St. Germain elderflower liqueur
- 1 fl. oz. (30 ml) fresh grapefruit juice
- 1/2 fl. oz. (15 ml) fresh lime juice
- 1/2 fl. oz. (15 ml) grapefruit soda, preferably Jarritos
- 1 thinly sliced grapefruit wheel
Place the peppercorns in a spice grinder and grind finely. Sift through a fine-mesh sieve into a bowl, discarding any hulls captured in the sieve. Add the salt and sugar to the bowl and mix well. Spread the mixture on a small plate.
Using the lime or grapefruit wedge, moisten the rim of a 10-ounce (300-ml) tumbler. Dip the rim in the peppercorn mixture to coat. Fill the tumbler and a cocktail shaker with ice. Add the tequila, elderflower liqueur, grapefruit juice and lime juice to the cocktail shaker and shake vigorously. Strain into the tumbler and top with the grapefruit soda. Press the grapefruit wheel flat against the inside of the glass and side it halfway down the glass to garnish. Serve immediately. Makes 1 drink.
Tacolicious, San Francisco, CA.