This cocktail from Lauren Corriveau at Nitecap in New York City combines the spice of peppercorn-infused tequila with the bright bitterness of rhubarb liqueur.
1½ oz. pink peppercorn–infused blanco tequila
½ oz. Cocchi Rosa
½ oz. Giffard rhubarb liqueur
¾ oz. grapefruit cordial
½ oz. fresh lime juice
Tools: shaker, strainer
Garnish: grapefruit slice, lime wheel
Shake all of the ingredients with ice, strain into an ice-filled Collins glass, top with seltzer and garnish.
Peppercorn-infused tequila: Muddle ¼ cup of pink peppercorns, then add to a bottle of blanco tequila. Shake, then let rest for 30 minutes. Once finished, strain through a tea strainer or cheesecloth and return to the bottle.
Grapefruit cordial: Roughly chop and muddle 1 grapefruit into 1 quart of 1:1 simple syrup. Let rest for 24 hours, then strain through a tea strainer or cheesecloth. Refrigerate for up to 2 weeks.
Lauren Corriveau, Nitecap, New York City
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