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.
Mexico’s summer cocktail gets a winter makeover with the addition of aromatic spices and herbs.
Servings and Ingredients
|500 ml tequila blanco|
|2 tsp. whole pink peppercorns|
|Lavender Simple Syrup|
|½ c. water|
|½ c. 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|
Things To Grab
- Viski Alchemi spirit infusion kits
- Small saucepan
- Fine-mesh sieve
- Shallow dish
- 8-ounce martini glass
- Cocktail shaker
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 1/4 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.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 2000mg
- Total Carbohydrates: 138g
- Protein: 1g