Himalayan Paloma Recipe

Toast and crush peppercorns

In a small dry skillet over medium heat, toast 1 tablespoon Timur peppercorns for 30–45 seconds until fragrant. Remove from heat and crush lightly with a mortar and pestle or the flat side of a knife to release oils.

Make syrup

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Add the crushed Timur peppercorns. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer for 3 minutes to infuse, then remove from heat. Let steep, covered, for 30 minutes for stronger flavor. Strain through a fine-mesh sieve into a jar, pressing solids to extract liquid. Cool to room temperature and refrigerate. Yields roughly 3/4 cup syrup.

Prepare the glass: spread 2 teaspoons grapefruit chaat salt on a small plate. Run the lime wedge around the rim of a highball or Collins glass. Dip the wet rim into the grapefruit chaat salt and twist to coat evenly. Fill the glass with ice (about 1 cup cubed).

Build the drink: In a cocktail shaker, add 2 oz Siete Leguas Blanco Tequila, 1 oz fresh grapefruit juice, 1/2 oz fresh lime juice, and 1/2 oz Timur peppercorn simple syrup. Add a large handful of ice, cap the shaker, and shake vigorously for 10–12 seconds to chill and dilute.

Strain and top: Strain the shaken mixture into the prepared salt-rimmed glass over the ice. Top with 3 oz chilled grapefruit soda. Gently stir once with a bar spoon to integrate.

Garnish and serve: Express a grapefruit wedge over the drink to release oils, then drop it in or place on the rim. Serve immediately.