1 oz Gin
1 oz Sloe gin
1 oz Simple syrup (peppercorn syrup)
1 oz Passion fruit (puree)
Instructions

Combine all ingredients in a shaker. Dry shake and pour over cracked ice in a tiki mug. Garnish.

Garnish: 2 turns of a pepper mill filled with black peppercorns, orange twist and cherries

Notes

For pepper syrup, place 20 black peppercorns and 20 Sichuan peppercorns on a baking sheet and bake for 10 minutes at 375 degrees. Remove from the oven and place in a saucepan with a pint of water. Simmer for 10 minutes, then add a pint of sugar. Stir over low heat until sugar is completely dissolved then strain to remove peppercorns.

Cocktail summary
Created by
Andrew Bohrer
Is an
authentic recipe
Reference

Imbibe Magazine

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