Peppered Rose Paloma

Before our friend Drinking with Chickens created this festive Cinco de Mayo cocktail, she had to have a candid discussion with her chickens. She explained how they may have to put up with fluttering Papel Picado and adorned neck roses on the photoshoot.

Luckily for us, the chickens were incredible sports as they shared the spotlight with this equally incredible Peppered Rose Paloma.

A traditional Paloma is made with tequila, grapefruit juice, lime juice, grapefruit soda and a salted rim. We’re talking Cinco de Mayo here, though, so Drinking with Chickens took it to a whole new level. She replaces the grapefruit soda with sparkling rosé, and then adds a homemade Pink Peppercorn & Rose Syrup for added sweet and a pop of spice. Want even more of that sweet and peppery goodness? Replace the salted rim with a mixture of sea salt, sugar and crushed red peppercorns. Combined with the clean, peppery undertones of Exotico Tequila Blanco, every sip of this Paloma dazzles your taste buds.

Have the below ingredients on hand to add a kick to your Cinco celebration (fluttering Papel Picado and neck roses are optional).


Makes 1 Serving
Suggested Glass: Highball, Collins, or Pint Glass

For the rim:

  • 1 tsp. Sea Salt
  • 1 tsp. Granulated Sugar
  • 1 tsp. Crushed Pink Peppercorns

For the cocktail:

  • 1 Lime Wedge
  • 1 Small Organically Grown Rose or Several Rose Petals
  • 1 Pinch of Ground Pink Peppercorn
  • 2 oz. Exotico® Tequila Blanco
  • 2 oz. Pink Grapefruit Juice
  • ½ oz. Lime Juice
  • 1-2 oz. Dry Sparkling Rosé to Top
  • A Dusting of Ground Pink Peppercorns to Garnish
  • 1 oz. Pink Peppercorn & Rose Syrup (Instructions Below)

For the syrup:

  • ½ c. Sugar
  • ½ c. Water
  • 1 tsp. Pink Peppercorns
  • ½ tsp. Rosewater


For the syrup:

  1. Combine peppercorns, sugar and water in a small saucepan. Bring to a boil over high heat until sugar is dissolved.
  2. Remove from heat and add rosewater. Set aside to cool.
  3. Strain into an airtight container and store in fridge for up to two weeks.

For the cocktail:

  1. Combine salt, sugar and crushed peppercorns on a small plate. Rim your glass with lime juice, then roll it in the salt-sugar-pepper mixture. Add a pinch of ground pink peppercorn to bottom of glass, then fill with ice and set aside.
  2. Add tequila, grapefruit and lime juices, and Pink Peppercorn & Rose Syrup to a cocktail shaker with ice.
  3. Shake until chilled and strain into prepared glass.
  4. Top with sparkling rosé, a dusting of ground pink peppercorn and a rose to garnish.


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