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Rhubarb & Mango Pink Peppercorn Coolers
2 ounces tequila reposado (Gran Centenario Rosangel)
½-ounce Rhubarb Pink Peppercorn Mango Syrup*
1-ounce lime juice
Pink Peppercorn Cilantro Sugar*
In a shaker filled with ice, combine tequila, rhubarb syrup and lime juice, and shake vigorously. Strain into a highball glass filled with ice. Fill with seltzer, leaving about ¼ inch of room at the top. Sprinkle a little Pink Peppercorn Sugar on top of the lime and add a few drops of rhubarb bitters on top.
*Rhubarb Pink Peppercorn Mango Syrup- Combine 2 cups chopped rhubarb, with ½ cup of fresh mango or 2 mango pits in a sauce pan with 1 cup sugar and 1½ cup water. Add 2 tablespoons crushed pink peppercorns. Bring to a boil and simmer for about 10 minutes. Take off heat, and cool completely. Strain the liquid, and discard the solids.
*Pink Peppercorn Cilantro Sugar-In a small bowl, mix 1 tablespoon crushed pink peppercorns, 2 tablespoons cilantro leaves, and 2 teaspoons lime zest with ¼ cup turbinado sugar, and mix well. Incorporate a little rhubarb bitters or lime juice to slightly moisten the mixture.