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INGREDIENTS

1 1/2 OZ MEZCAL CAMPANTE
3/4 OZ PINK GRAPEFRUIT JUICE
1/2 OZ PEPPERCORN SIMPLE SYRUP
PINCH OF SALT
TOP WITH 1 - 2 OZ CHAMPAGNE/SPARKLING WINE
 GARNISH WITH A TWIST OF GRAPEFRUIT AND A TOUCH OF FRESHLY GROUND PEPPER.

INSTRUCTIONS

ADD MEZCAL CAMPANTE, GRAPEFRUIT JUICE, SIMPLE SYRUP, AND A PINCH OF SALT TO A SHAKING TIN. ADD ICE AND SHAKE MEDIUM, ABOUT 10 SECONDS.

DOUBLE STRAIN INTO A CHAMPAGNE FLUTE AND TOP WITH CHAMPAGNE. GARNISH WITH A TWIST OF GRAPEFRUIT AND A BIT OF FINELY GROUND PEPPER. BEAUTIFUL WITH OYSTERS ON THE HALF SHELL!

FOR THE PEPPERCORN SIMPLE SYRUP

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

GLASSWARE
CHAMPAGNE GLASS