Pamplemousse au Poivre
The San Francisco World Spirits Competition, founded in 2000, has just announced its inaugural Cocktail of the Year winner, the Pamplemousse au Poivre ("Grapefruit with Pepper"), created by H. Joseph Ehrmann, spirits/bar educator and proprietor of Elixir in San Francisco. SFWSC founder Anthony Dias Blue asked competition participants to invent a cocktail based on Banhez mezcal, winner of Double Gold and Best in Class medals in last year's competition.
Ehrmann garnishes the rim of the glass with a grapefruit peel cone filled with pink peppercorns.
- 2 Ounces Banhez or other good-quality mezcal
- 1 Ounce Giffard Pamplemousse Rose (pink grapefruit) liqueur
- 1/2 Ounce Marie Brizard Poivre de Sichuan (Sichuan pepper) liqueur
- 1/2 Ounce lemon juice
- 1 dash grapefruit bitters
Combine ingredients in shaker and shake with ice, then strain into a coupe.