A bittersweet symphony, The Pop Rock Paloma is a tantalizing blend of The Spirit of Tequila, spiced tangerine syrup, and a burst of citrusy freshness, elevated by the tingle of Sichuan peppercorns.
Category
Non-Alcoholic Cocktails
Author:
The Free Spirits Company
A bittersweet symphony, The Pop Rock Paloma is a tantalizing blend of The Spirit of Tequila, spiced tangerine syrup, and a burst of citrusy freshness, elevated by the tingle of Sichuan peppercorns.
Ingredients
- 2.5 oz The Spirit of Tequila
- 0.75 oz spiced tangerine syrup*
- 0.5 oz fresh squeezed lime
- 2 dashes grapefruit bitters, we like to use Scrappy’s
- High quality grapefruit soda or seltzer
- A grind of Sichuan peppercorns
- Tangerine wheel
- 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 all ingredients but the seltzer to an iced cocktail shaker.
- Shake briefly and strain into a large rocks glass filled with ice.
- Top up with soda or seltzer.
- Garnish with a tangerine wheel and sprinkle with ground Sichuan peppercorns.
*Spiced Tangerine Syrup
- Lightly crush the peppercorns in a mortar and pestle or in a zip lock bag with a rolling pin.
- Toast the peppercorns in a saucepan over low heat for 2 mins until fragrant.
- Remove from heat and add the sugar, then stir in the tangerine juice and zest.
- Bring the mixture to the boil then reduce heat and simmer for 10 minutes.
Remove from the heat and allow the peppercorns to steep for 4 hours, then strain out the solids. Reserve syrup in a jar and refrigerate up to a week.
