Mexico’s summer cocktail gets a winter makeover with the addition of aromatic spices and herbs.

Peppercorn Paloma

For infused tequila, pour tequila into a Viski Alchemi spirit infusion kit’s 500-milliliter infusion bottle to the fill line. Fill infusion rod with whole peppercorns. Place rod into infusion bottle. Let stand for 24 hours. For stronger flavor, let stand 2 to 3 days. To store, remove infusion rod; place stopper in bottle. Refrigerate up to 1 month.

For lavender simple syrup, stir together water and agave nectar in a small saucepan. Bring to a boil; reduce heat to medium-low. Stir lavender spice. Simmer, uncovered, for 3 to 4 minutes or until fragrant. Cool completely. Strain through a fine-mesh sieve; discard lavender. Store syrup in airtight container in refrigerator up to 2 weeks. Makes 1/4 cup.

For Paloma, place sea salt and crushed pink peppercorns in a shallow dish. Rub rim of an 8-ounce martini glasses with 1 grapefruit wedge; dip in salt mixture and set aside.

Combine infused tequila, grapefruit juice and lavender simple syrup in an ice-filled cocktail shaker. Cover and shake until well chilled. Strain into prepared glass. Garnish with additional grapefruit wedge, if desired.