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INGREDIENTS

1.5 OZ MEZCAL CAMPANTE
0.75 OZ PINK GRAPEFRUIT JUICE
0.5 OZ PEPPERCORN SIMPLE SYRUP PINCH OF SALT
1 - 2 OZ CHAMPAGNE/SPARKLING WINE
FOR GARNISH: TWIST OF GRAPEFRUIT AND FRESHLY GROUND PEPPER.

INSTRUCTIONS

ADD ALL THE INGREDIENTS (EXCEPT THE CHAMPAGNE / SPARKLING WINE) INTO A SHAKER. ADD ICE AND SHAKE. DOUBLE STRAIN INTO A CHAMPAGNE FLUTE AND TOP WITH CHAMPAGNE OR SPARKLING WINE. GARNISH WITH A TWIST OF GRAPEFRUIT AND A BIT OF FINELY GROUND PEPPER.

FOR THE PEPPERCORN SIMPLE SYRUP: 1 CUP OF SUGAR
1 CUP OF WATER
1 TABLESPOON BLACK PEPPERCORNS
ADD THE SUGAR AND WATER TO A PAN OVER MEDIUM HEAT. STIR UNTIL THE SUGAR IS DISSOLVED. TURN OFF HEAT. ADD THE BLACK PEPPERCORNS AND STIR. COVER AND LET STEEP FOR 2 HOURS. STRAIN OUT PEPPERCORNS AND REFRIGERATE SYRUP IN A SEALED JAR FOR UP TO A WEEK.