The gentle warmth and slightly floral aroma of pink peppercorns infused in tequila balances the sweet, tropical pineapple. Perfect for a relaxing cocktail hour.
| Servings | Prep Time |
| 1 (or 8) | 30 minutes (or less—see note) |
| Passive Time |
| 24 hours |
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The gentle warmth and slightly floral aroma of pink peppercorns infused in tequila balances the sweet, tropical pineapple. Perfect for a relaxing cocktail hour.
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Ingredients
For the Pink Peppercorn Tequila
- 2 cups tequila blanco (Espolón preferred)
- 3 tablespoons pink peppercorns lightly crushed
For one cocktail:
- 2 ounces pink peppercorn tequila
- 0.5 ounces triple sec
- 0.5 ounces lime juice freshly squeezed
- 0.25 ounces agave nectar
- 0.75 ounces pineapple juice (see note)
For eight cocktails:
- 2 cups pink peppercorn tequila
- 1/2 cup triple sec
- 1/2 cup lime juice freshly squeezed
- 1/4 cup agave nectar
- 3/4 cup pineapple juice (see note)
To serve
- a mix of finely ground pink peppercorns wih sugar or salt to rim the glasses (optional)
- pineapple chunks (optional)
Servings:
Instructions
- Put the peppercorns in a mason jar, or some other glass container with at least 2-1/2 cup capacity, and lightly crush with a muddler or flat-ended rolling pin. Don't get too hung up on making them perfectly crushed—just lightly bash them a little. Pour over the tequila, seal the jar, and stash it in a cool, dry place out of direct sunlight for 24 hours.
- After the 24 hours is up strain the amber hued liquor through a cheese cloth-lined fine mesh sieve. Seal in an airtight bottle or something and keep until you're ready to use.
- To make a single cocktail, just add all of the ingredients into a cocktail shaker, fill with plenty of ice, and shake 7 - 8 times AND NO MORE THAN THAT. Strain over fresh ice in a glass (rimmed with a mix of finely ground pink peppercorns and salt or sugar) and enjoy. To make enough for eight, stir everything together in a large pitcher and stash in the fridge until you're ready to serve. When you're ready, shake the cocktails individually in a shaker, measuring out 1/2 cup for each cocktail and refreshing the ice each time,
Recipe Notes
- Canned or bottled pineapple juice works great, but fresh pineapple juice is SO good. There are some brands that you can buy, but it's simple to make yourself. Simply peel and core a pineapple (about 3 - 3.5 pounds untrimmed), cut into chunks, and puree in a food processor with 2 tablespoons of water. Strain it through a fine mesh sieve (it's okay to press the pulp a little) and then strain the juice through the sieve once more, this time lined with cheesecloth (to catch all the little bits of pulp). You should get about 2.5 cups, give or take, from a pineapple of this size so feel free to only juice half and use the rest to decorate the glasses.
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