Cut a 1/4-inch-thick wheel from a pink grapefruit. Using a gas stove flame, culinary torch, or very hot cast-iron skillet, char one side of the wheel until dark brown / lightly blackened and aromatic (about 30–45 seconds with a torch, 1–2 minutes in a very hot skillet), then set aside to cool.

toast pink peppercorns

Lightly toast the 3 pink peppercorns and the additional 1 tsp in a dry skillet over medium heat for 30–45 seconds until fragrant. Remove from heat and bruise the 3 peppercorns with the back of a spoon or a mortar and pestle (keep the 1 tsp peppercorns for rim/crush).

make rim mix

On a small plate combine 1 tsp granulated sugar, 0.25 tsp fine sea salt, and the reserved 1 tsp toasted pink peppercorns. Coarsely crush the peppercorns so the mix is sandy and aromatic.

Cocktail assembly

Chill a rocks glass by filling it with ice and setting aside while you build the drink.

In a cocktail shaker add the 3 bruised pink peppercorns first (this releases essential oils), then pour in 2 oz mezcal, 0.75 oz Cocchi Rosa, 0.5 oz fresh grapefruit juice, 0.25 oz fresh lime juice and 0.25 oz simple syrup.

Fill the shaker with ice and shake vigorously for 12–15 seconds until well-chilled and slightly frothy from the citrus.

Dump the ice from the chilled rocks glass. Run the charred side of the grapefruit wheel around the rim briefly to moisten it, then dip the rim into the prepared sugar-salt-peppercorn mix to coat (optional — you can also simply garnish if you prefer no rim).

Place one large ice cube into the glass. Double-strain the cocktail into the prepared rocks glass over the large ice cube to remove peppercorn fragments and citrus pulp.

Express the remaining charred grapefruit wheel over the drink by holding it charred-side down and giving it a firm squeeze to spray oils over the surface; then drop the wheel into the glass as garnish.

Optionally, lightly tap or crush an additional pink peppercorn over the top to release aroma. Serve immediately.

Notes & substitutions

If you don’t have Cocchi Rosa, substitute with another sweet rosé vermouth or an Italian rosa aperitif; adjust sweetness to taste. For a smokier Il Colombo use a joven mezcal; for a cleaner profile use blanco. Simple syrup can be reduced or omitted if your Cocchi Rosa is sweeter.