Coriander Paloma Recipe

Prep the glass

If desired, run the lime wedge around the rim of a Collins or highball glass. Dip the rim into a small plate of kosher salt (0.5 tsp) to lightly salt the rim. Fill the glass with crushed ice and set aside.

Muddle aromatics

In a cocktail shaker, add the coriander (cilantro) leaves (8) and mint leaves (6) with the agave syrup (0.5 oz). Gently muddle 6–8 times — just enough to bruise the herbs and release essential oils without turning them bitter or shredding them.

Combine base ingredients

Add the reposado tequila (2 oz), fresh pink grapefruit juice (2 oz) and fresh lime juice (0.5 oz) to the shaker. Add 6 pink peppercorns (lightly crushed with the back of a spoon or mortar) and a large handful of ice (not the crushed ice reserved for the glass).

Shake and chill

Cap the shaker and shake vigorously for about 10–12 seconds until well chilled and slightly frothy from the citrus.

Strain and assemble

Double-strain the mixture into the prepared ice-filled glass using a fine-mesh strainer to catch herb bits and peppercorn pieces. Top with chilled club soda (2 oz) to add effervescence; stir gently once to integrate.

Garnish and finish

Garnish with the grapefruit twist and the reserved lime wedge on the rim. Lightly bruise a sprig of mint between your palms and tuck it into the drink for aroma. Optionally, scatter 2–3 whole pink peppercorns on top as a visual accent.

Serve

Serve immediately with a straw or short stirring spoon. Advise the drinker to sip to enjoy the interplay of coriander, grapefruit, agave and the slight floral spice of pink peppercorn.