Pink Peppercorn Paloma

pink-palomas

Mezcal, pretty pink peppercorns, and an aromatic vanilla bean salted rim join in happy union with freshly squeezed grapefruit juice over ice. I’ve been on a cocktail kick lately with sundress and sandal weather on my mind and am desperate for spring to actually grace us with her presence. Although there are daffodils, hyacinth and tulips galore in New York City, old man winter is having the final word with gusty cold winds and threats of spring snow.

fresh-grapefruitgrapefruit-grindperfect-pink-peppercornsmezcal-yaas

Hillstone makes their paloma with pink peppercorns and the combination really is fantastic. Citrus spiced pink peppercorns pop in the paloma; their flavor adds gentle heat. Smoky mezcal with grapefruit and pink peppercorns make for a delicious paloma with a vanilla bean salt rim that brings it up a notch.

vanilla-salt-rimmed-paloma

Mezcal is tequila’s smoky brother, but keep in mind that just like tequilas not all mezcals are made equal. For this paloma I used a light mezcal  with a subtle smoky nose. The sommelier from my restaurant brought me this bottle back from Mexico and I couldn’t resist putting it to good use. Up next I’m thinking pineapple-thyme Mexican 75s with mezcal instead of gin and passion fruit jalapeno combinations too.

mezcal-paloma

Pink Peppercorn Paloma

  • 2.0 oz freshly squeezed grapefruit juice
  • 1.5 oz mezcal or tequila or even vodka
  • Squeeze of lime
  • 0.5 oz simple syrup

Paloma Garnish

  • Lemon twist
  • Sea salt
  • 1/2 a vanilla bean scraped

To make simple syrup blend one part water to one part sugar and heat on the stovetop or in the microwave until the sugar is dissolved. Scrape half of a vanilla bean and mix with sea salt. Run a lime wedge over the rim of the glass and dip in the vanilla salt to coat the rim for the paloma. Freshly squeeze your grapefruits. As a proud Floridian I urge you to actually squeeze your fruit, store-bought is never ever ever the same as fresh.

paloma-ingredientsvanilla-saltpink-peppercorn-popmezcal-pink-peppercorn-and-vanilla-salt-rim

Use 8-10 whole pink peppercorns per cocktail. Pour your ingredients into a shaker over ice and shake well. In a vanilla salted glass, pour over fresh ice and garnish with a lemon twist. This would also be great served up in a chilled martini or coup glass. Cheers!

perfect-picture-of-paloma

Share this: Share on Facebook0Tweet about this on TwitterPin on Pinterest3Share on Google+0Email this to someonePrint this page

Leave a Reply

Your email address will not be published. Required fields are marked *