Ingredients
Drink
- 1 ounce pink peppercorns
- 1 ounce kosher salt
- 2 ounce sugar
For the drink
- 1 ounce pink peppercorns
- 1 ounce kosher salt
- 2 ounce sugar
- 2 ounce gin
- 1 ounce fresh lime juice
- 1 ounce simple syrup
- 1/2 ounce rothman and winter crème de violette (available at astor wines and morrell)
- 1 pinch dried lavender flowers (available at dean and deluca and kalustyan’s); give them a good crush of a pinch before you drop them in the shaker
Preparation
Baking Directions:
For the drink’s spice rim: Coarsely grind pink peppercorns in either a spice grinder, mortar and pestle, or mini-processor; mix with salt and sugar in a bowl, then pour onto a plate.
Moisten a rocks glass with simple syrup, then dip it into the spice mixture.
(There should be enough spice mixture left over for several cocktails.)
For the drink (serves 1): Combine all of the ingredients in a shaker; add ice, shake, and then pour through a julep or other fine strainer into an ice-filled, spice-rimmed rocks glass.
Garnish with an edible flower sprinkled with a bit of the spice mixture.
