Winter Paloma

A Himalayan-inspired Paloma that infuses tequila reposado with Timur pepper - a citrusy, numbing spice from the foothills of the Himalayas - and spiced grapefruit juice for a warming, tingly twist on a beloved classic.

1. 1

   Combine 90ml tequila reposado with 1 tsp crushed Timur pepper in a sealed jar or container. Infuse at room temperature for 2–4 hours, then fine-strain through a cheesecloth or coffee filter and set aside.

2. 2

   In a small saucepan, gently warm 120ml fresh grapefruit juice over low heat with a pinch each of ground cardamom, ground cinnamon, and ground black pepper. Do not boil. Remove from heat, allow to cool completely to room temperature, then fine-strain and set aside.

3. 3

   Add the Timur-infused tequila, spiced grapefruit juice, 15ml fresh lime juice, and 5ml agave syrup to a cocktail shaker filled with ice.

4. 4

   Shake firmly for 10–12 seconds until thoroughly chilled.

5. 5

   Strain into a highball glass over fresh ice.

6. 6

   Garnish with a grapefruit wedge on the rim and a pinch of Timur pepper dusted over the top.