INGREDIENTS

1.5 OZ MEZCAL CAMPANTE
0.75 OZ PINK GRAPEFRUIT JUICE
0.5 OZ PEPPERCORN SIMPLE SYRUP
1 - 2 OZ CHAMPAGNE OR SPARKLING WINE

PINCH OF SALT
GARNISH: TWIST OF GRAPEFRUIT & 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 PINCH 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.