Bourbon Barrel Smoked Pepper Paloma
We usually think of the margarita as Mexico’s favorite drink but the Paloma, with its contrast of sweet syrup and tart grapefruit, is a contender for that crown. This drink has it all; depth from peppery tequila, sugary sweetness, refreshing fruit and a dash of soda.
Because tequila has inherently peppery attributes, we thought it was a natural way to showcase our Bourbon Barrel Smoked Pepper. We made a tincture to capture theessence of smoked pepper and added it as a finishing dash, to give the drink a spicy lift that causes a little shiver of delight at the first sip. Use the tincture judiciously, only a few drops at a time. It's spicy, and can easily take a cocktail from thrilling to overwhelming. But when it’s right, it’s right. Enjoy!
- 2 oz silver tequila
- 2 oz fresh grapefruit juice
- Pinch of salt
- 1/2 oz simple syrup (or to taste)
- Club soda to top
- 4-5 drops Bourbon Barrel Smoked Pepper tincture*
- Lime wedge to garnish
*For the tincture: Mix 2 oz Bourbon Barrel Smoked Pepper with 4 oz clear, clean-tasting alcohol (vodka or Everclear). Let sit for two days, shaking the mixture occasionally. Strain into a clean container. If you notice a dark green cast to the tincture, particularly when you first pour it into a cocktail, that is fine. The volatile oils in the pepper often express as dark green to black.
- Fill a rocks glass with ice. If you want a drink that you can sip on all day, fill a highball glass with ice instead - the extra volume will proof down the drink.
- Add tequila, grapefruit juice, salt, and syrup.
- Stir.
- Top with club soda and stir gently.
- Add Bourbon Barrel Smoked Pepper tincture, garnish with lime.
