Peppercorn Paloma

A vibrant, spice-infused take on the classic Paloma that balances the bright citrus notes of fresh grapefruit with the complex, floral heat of pink peppercorns. The infused Aperol adds remarkable depth and a subtle blush hue, while the combination of tequila and agave creates a foundation that celebrates Aries' bold spirit. The effervescent finish keeps this cocktail refreshingly approachable despite its fiery personality.

Ingredients

  • 1½ oz blanco tequila

  • ½ oz pink peppercorn-infused Aperol*

  • 3 oz fresh grapefruit juice

  • ½ oz lime juice

  • ½ oz agave syrup

  • Soda water

  • Grapefruit wedge dusted with crushed pink peppercorns for garnish

*Pink Peppercorn-Infused Aperol:

  • 1 cup Aperol

  • 2 tablespoons crushed pink peppercorns

Instructions

  1. Prepare pink peppercorn-infused Aperol: Combine Aperol and crushed pink peppercorns in an airtight container. Let infuse for 24 hours at room temperature, shaking occasionally. Strain through a fine-mesh strainer and bottle.

  2. Chill a collins glass with ice.

  3. In a shaker, combine tequila, infused Aperol, grapefruit juice, lime juice, and agave syrup.

  4. Add ice and shake vigorously for 15 seconds until well-chilled.

  5. Strain into the prepared collins glass filled with fresh ice.

  6. Top with a splash of soda water.

  7. Garnish with a grapefruit wedge that has been lightly dusted with crushed pink peppercorns.

Notes

  • Infused Aperol will keep for up to 2 months stored in a cool, dark place

  • Fresh-squeezed grapefruit juice makes a significant difference in this cocktail

  • The pink peppercorns provide a complex, slightly sweet heat that builds gradually

  • For a spicier version, muddle a few additional crushed pink peppercorns in the shaker

  • Best served in a collins glass with plenty of ice

Pairs well with: Grilled fish tacos, citrus-marinated olives, or as a bold brunch cocktail

Aries, tequilaEugene Wilsongrapefruit, lime, agave, Aperol