Canada is serving up a taste of northern sunshine in this sweet, yet spiced sparkling Paloma with a touch of bright peppercorn.
Difficulty
Intermediate
Ice
Crushed
Glass
Highball
Garnish
Bell pepper slice & grapefruit zest
Occasion
Warm Weather
1
Ingredients
- oz
- ml
| 1.5 oz | Patrón Silver |
| .5 oz | Citrónge Orange Liqueur |
| 1.5 oz | Sparkling water |
| .75 oz | Orange bell pepper and white peppercorn shrub* |
| .75 oz | Grapefruit juice |
| .25 oz | Lime juice |
| 2 dashes | Angostura bitters |
| + | Fresh bell pepper slice and grapefruit zest for garnish |
| 45 ml | Patrón Silver |
| 15 ml | Citrónge Orange Liqueur |
| 45 ml | Sparkling water |
| 22.5 ml | Orange bell pepper and white peppercorn shrub* |
| 22.5 ml | Grapefruit juice |
| 7.5 ml | Lime juice |
| 2 dashes | Angostura bitters |
| + | Fresh bell pepper slice and grapefruit zest for garnish |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Add all ingredients, except sparkling water to mixing tin with ice.
- Shake and strain into a highball glass with crushed ice.
- Top with sparkling water and bitters.
- Garnish with a fresh bell pepper slice and grapefruit zest.
*Orange bell pepper and white peppercorn shrub:
Combine 2 cups of white granulated sugar, 2 cups of Champagne vinegar, 1/4 cup of white peppercorns, and two medium-sized orange bell peppers in a pan over low heat, heating until sugar dissolves. Let stand for 45 minutes, strain, chill and serve.
