Blanco Tequila, Cocchi Rosa, Grapefruit Juice, Pink Peppercorn Tincture, Aloe Liqueur, Lime Juice, Mint
Bartender Cody Chaisson of The Garden District Hotel | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Will Blunt
INGREDIENTS
Pink Peppercorn Tincture:
42 grams crushed pink peppercorns
240 grams high-proof neutral grain spirit
To Assemble and Serve:
Yield: 1 serving
1¼ ounces blanco tequila
¾ ounce Cocchi Rosa apéritif
½ ounce grapefruit juice
¼ ounce Chareau aloe liqueur
¼ ounce lime juice
3 dashes Peychaud’s bitters
Mint leaf
METHOD
For the Pink Peppercorn Tincture:
In a nonreactive container, combine all ingredients. Let sit 4 days at room temperature, shaking twice daily to agitate. Strain through a fine-mesh sieve. Bottle and reserve.
To Assemble and Serve:
In a shaker with ice, combine tequila, apéritif, grapefruit juice, aloe liqueur, lime juice, bitters, and ¼ ounce Pink Peppercorn Tincture. Shake 15 seconds. Strain into a rocks glass with 1 large ice cube. Garnish with mint.
