Nitecap’s Mantra Rock Cocktail

RECIPE: Lauren Corriveau, Nitecap, New York City
(NOTE: This bar has permanently closed.)

Photo: Photo by Eric Medsker

November 26, 2018

The spice of peppercorn-infused tequila meets the bright bitterness of rhubarb liqueur.

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.

Ingredients

1 1/2 oz. pink peppercorn–infused blanco tequila
1/2 oz. Cocchi Rosa
1/2 oz. Giffard rhubarb liqueur
3/4 oz. grapefruit cordial
1/2 oz. fresh lime juice
Seltzer

Tools:shaker, strainer
Glass:Collins
Garnish:grapefruit slice, lime wheel

Preparation

Shake all of the ingredients with ice, strain into an ice-filled Collins glass, top with seltzer and garnish.

Peppercorn-infused tequilaMuddle 1/4 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 cordialRoughly 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.