A savory, fruit-infused cocktail recipe that leaves the tongue tingling.
This spiced rum drink is blushed with a hint of grenadine fresh grapefruit. Omit the peppercorn rim if guests can’t handle the heat; you’ll still have a winning, refreshing drink.
Adapted from Spice & Ice: 60 Tongue-Tingling Cocktails, by Kara Newman.
- 1 ounce simple syrup, plus 1 tablespoon for rim
- Crushed pink peppercorns for rim
- ½ large grapefruit, peeled and separated into segments
- 2 ounces Sailor Jerry spiced rum
Moisten the rim of a martini glass with the 1 tablespoon of simple syrup. Roll the edge of the glass in the peppercorns. (If a chilled glass is desired, carefully set the rimmed glass in the freezer for at least 30 minutes.)
In a cocktail shaker, muddle the grapefruit segments and the remaining 1 ounce simple syrup. Shake with the rum and ice, and strain into the rimmed glass. Add a splash of grenadine, just enough to give the drink a rosy pink tint.