A modern take on the classic Paloma, the Pop Rock Paloma balances the smoky depth of The Spirit of Tequila with bright, citrus-forward tangerine and lime. Spiced tangerine syrup and a hint of Sichuan peppercorns add a subtle, tingling complexity that makes each sip lively and memorable.
Category
Non-Alcoholic Cocktails
Author:
The Free Spirits Company
A modern take on the classic Paloma, the Pop Rock Paloma balances the smoky depth of The Spirit of Tequila with bright, citrus-forward tangerine and lime. Spiced tangerine syrup and a hint of Sichuan peppercorns add a subtle, tingling complexity that makes each sip lively and memorable.
Ingredients
- 2.5 oz The Spirit of Tequila
- 0.75 oz spiced tangerine syrup*
- 0.5 oz fresh squeezed lime
2 dashes Grapefruit Bitters (Scrappy’s recommended)
Grapefruit soda or seltzer
- A grind of Sichuan peppercorns
Tangerine wheel for garnish
- 2 tsp of Sichuan peppercorns
- ½ tsp black peppercorns
- ⅓ cup sugar
- Zest of 1 tangerine
- ½ cup freshly squeezed tangerine juice
*Spiced Tangerine Syrup
Method
Add The Spirit of Tequila, spiced tangerine syrup, lime juice, and grapefruit bitters to a cocktail shaker with ice.
Shake briefly and strain into a rocks glass with ice.
Top with grapefruit soda or seltzer.
Garnish with a tangerine wheel and a light sprinkle of ground Sichuan peppercorns.
*Spiced Tangerine Syrup
Lightly crush the peppercorns in a mortar and pestle or rolling pin.
Toast the peppercorns in a saucepan over low heat for 2 minutes until fragrant.
Remove from heat, stir in sugar, then add tangerine juice and zest.
Bring to a boil, reduce heat, and simmer 10 minutes.
Remove from heat, steep for 4 hours, strain, and refrigerate up to 1 week.
