Make Pink Peppercorn Simple Syrup: Crush peppercorns and place in a small container with a lid. Pour simple syrup over peppercorns; stir until combined. Cover and chill for 1 to 2 days before using.
Recipe
Author
The Beard Behind the Bar
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Description
Toast to the holidays with this spicy and tart take on a margarita.
For more of Jeff’s Holiday Favorite cocktails, watch his Holiday Favorites All Grown Up episode, or view his Kicked Up Cocoa recipe.
To get more of the Beard Behind the Bar, and get all of Jeff’s cocktail creations, go to HSTV.com.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Pink Peppercorn Simple Syrup | ||
| ½ c. simple syrup | ||
| 1 tbsp. pink peppercorns, coarsely crushed | ||
| Margarita | ||
| 1 ½ oz. tequila | ||
| 1 oz. pomegranate juice | ||
| ½ oz. Pink Peppercorn Simple Syrup | ||
| ½ lime, juiced | ||
| Lime, sliced, for garnish | ||
Things To Grab
- Small container with lid
- cocktail
Directions
Hyvee Culinary Expert Tip
Need this simple syrup in a hurry? Add the simple syrup to a small saucepan and add crushed peppercorns. Simmer until desired spice level is reached, being careful not to burn.
Add tequila, pomegranate juice, simple syrup, lime juice, and ice to a cocktail shaker. Cover and shake thoroughly until chilled.
If desired, strain into a cocktail glass. Garnish with a fresh lime slice.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 17g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%