Fall Paloma

Ingredients

5 Spice Agave Syrup

• 8 ounces water
• 8 ounces agave nectar
• 1/2 cinnamon stick
• 1 tablespoon black peppercorn
• 1/2 tablespoon white peppercorn
• 1 star anise pod
• 1/2 teaspoon clove (whole)
• 1/4 inch ginger (diced, fresh)
• 1/2 teaspoon salt

Fall Paloma

• 2oz G4 Blanco
• .5oz Cointreau
• .5oz Grapefruit Juice
• .5oz Lime Juice
• .5oz 5 spice agave syrup
• Top with Mineral Water

Instructions

5 Spice Agave Syrup

In a medium saucepan, bring the water to a boil. Add the cinnamon stick, peppercorns, star anise pods, cloves and ginger. Bring back to a boil and add the salt. Add agave nectar and bring to a simmer, stirring frequently. Remove from the heat and let cool. Cover and refrigerate overnight. Strain the syrup into a glass bottle or jar and refrigerate for up to 3 weeks.

Fall Paloma

Shake all ingredients and strain into Collins glass with fresh ice. Top with mineral water. Garnish with a torched cinnamon stick and grapefruit half-moon.