Miku Vancouver's Peppercorn Plum Paloma
A peppercorn-infused tequila adds subtly spicy twist to the classic paloma.
Ingredients
Black Peppercorn-Infused Tequila
- 1 750 mL bottle Don Julio Blanco Tequila
- 1 tsp black peppercorns lightly crushed
Ume Syrup
- 1 litre white sugar
- 1 litre hot water
- 1 250 g bottle Kinjirushi Neri Ume Plum Paste
Cocktail
- ice
- 1 oz Black Peppercorn-Infused Tequila
- 1 oz Tsuru Ume Nigori Umeshu
- 1 oz Ume Syrup
- ½ oz lime juice
- 1½ oz grapefruit juice
- salt and freshly ground pepper for garnish (optional)
- soda water
- grapefruit zest or wheel for garnish (optional)
Instructions
Black Peppercorn-Infused Tequila
- Add lightly crushed peppercorns to bottle of tequila and allow infusion to sit overnight. Strain through fine-mesh strainer to remove solids before using.
Ume Syrup
- Dissolve sugar in hot water. While syrup is still hot, add ume plum paste and stir until fully incorporated. Allow mixture to stand for about 30 minutes. Strain through fine-mesh strainer to remove remaining solids before using.
Cocktail
- In cocktail shaker filled with ice, add Black Peppercorn-Infused Tequila, Tsuru Nigori Umeshu, Ume Syrup, lime juice and grapefruit juice and shake briefly. Strain mixture into Collins filled with ice and half-rimmed with salt and pepper (if desired). Top with soda water and gently stir. To serve, garnish with grapefruit zest or wheel (if desired).