November Recipes

Peppercorn Paloma

20 Minutes or Less Badge
Peppercorn Paloma cocktail with an orange slice garnish
Hands On:
15 minutes
Total Time:
15 minutes


    Peppercorn-Infused Tequila

    • 100 tsp tequila blanco
    • 2 tsp whole pink peppercorns

    Lavender Simple Syrup

    • ½ cup water
    • ½ cup Full Circle Market organic light-colored agave nectar
    • 2 tsp lavender spice


    • 1 tsp coarsely ground Hy-Vee sea salt
    • 1 tsp crushed pink peppercorns
    • 2 grapefruit wedge, for garnish
    • 3 oz peppercorn-infused tequila
    • 2 oz grapefruit juice
    • 2 oz Lavender simple syrup
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    For infused tequila, pour tequila into a Viski Alchemi spirit infusion kit’s 500-milliliter infusion bottle to the fill line. Fill infusion rod with whole peppercorns. Place rod into infusion bottle. Let stand for 24 hours. For stronger flavor, let stand 2 to 3 days. To store, remove infusion rod; place stopper in bottle. Refrigerate up to 1 month.
    For lavender simple syrup, stir together water and agave nectar in a small saucepan. Bring to a boil; reduce heat to medium-low. Stir lavender spice. Simmer, uncovered, for 3 to 4 minutes or until fragrant. Cool completely. Strain through a fine-mesh sieve; discard lavender. Store syrup in airtight container in refrigerator up to 2 weeks. Makes ¼ cup.
    For Paloma, place sea salt and crushed pink peppercorns in a shallow dish. Rub rim of an 8-ounce martini glasses with 1 grapefruit wedge; dip in salt mixture and set aside.
    Combine infused tequila, grapefruit juice and lavender simple syrup in an ice-filled cocktail shaker. Cover and shake until well chilled. Strain into prepared glass. Garnish with additional grapefruit wedge, if desired.

    Nutrition Facts

    Serves: 1
    Amount Per Serving
    % Daily Value*
    Total Fat: 0g 0%
    Saturated Fat: 0g
    Trans Fat: 0g
    Cholesterol: 0mg 0%
    Sodium: 2000mg 87%
    Total Carbohydrate: 138g 50%
    Dietary Fiber: 1g 4%
    Sugars: 130g 260%
    Protein: 1g 2%

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