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.
Create your free profile or log in to save this article
Create your free profile or log in to save this article
Create your free profile or log in to save this article