- 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
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
Add the Timur-infused tequila, spiced grapefruit juice, 15ml fresh lime juice, and 5ml agave syrup to a cocktail shaker filled with ice.
- 4
Shake firmly for 10–12 seconds until thoroughly chilled.
- 5
Strain into a highball glass over fresh ice.
- 6
Garnish with a grapefruit wedge on the rim and a pinch of Timur pepper dusted over the top.
Timur pepper (Zanthoxylum armatum), sometimes called Nepalese pepper, shares the same mouth-numbing hydroxy-alpha-sanshool compound as Sichuan peppercorn, but with a brighter grapefruit-citrus aroma - making it a natural, almost serendipitous partner for a Paloma. Keep the infusion under 4 hours to preserve its floral citrus notes and avoid any bitter extraction.
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