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Nitecap’s Mantra Rock Cocktail

rhubarb liqueur

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.


  • 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


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.

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