Pamplemousse au Poivre
Grapefruit and black pepper over smoke. Sharp in three directions at once.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| mezcal | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Giffard crème de pamplemousse liqueur | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Elixir de Poivre Cordial | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| fresh lemon juice | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Bitter Truth Grapefruit Bitters | Dash |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
Missing something? Find ingredients and bar tools in the Stock Up tab. Some links may earn us a commission.
Preparations
Place 1 cup Stolen Heart vodka (120 proof), 1 tablespoon pink peppercorns, ¼ teaspoon Sichuan peppercorns, and ½ teaspoon coriander seeds in a mason jar, cover, and let the mixture sit at room temperature for 24 hours. Strain and then mix with Simple Syrup at a 1:1 ratio.
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain into the tumbler, either over crushed ice and garnished with a sprinkle of pink peppercorns and a wide lemon twist, or up into a cocktail glass and garnished with a grapefruit peel cone filled with pink peppercorns rested on the rim.
Mixology by Whiphttps://mixologybywhip.com/recipes/pamplemousse-au-poivre
MOpen in Mixology by WhipCheck it against what's behind your bar, save it, time the build→