Pink Pepper Kiss

Featured in our 2025 Spring/Summer Seasonal Class! This cocktail is a smooth, aromatic blend of sweet, spice, and botanicals. Juicy strawberry and creamy vanilla create a lush base, while pink peppercorn adds a subtle floral warmth. Gin’s botanicals shine through, balanced by a silky egg white froth for a soft, elegant finish.

Pink peppercorn Syrup

Ingredients:

• 1 cup water

• 1 cup sugar

• 3 tbsp pink peppercorns

Directions:

1. Combine water and sugar in a saucepan and heat over medium heat until the sugar dissolves completely.

2. Add the pink peppercorns and continue to heat for another 2-3 minutes.

3. Blend the mixture with an immersion blender until smooth, then remove from heat.

4. Let it steep and cool for about 30 minutes.

5. Fine strain the syrup into a bottle to remove the peppercorns.

6. Store in the refrigerator for up to a month.

• 1 oz strawberry puree (or 2 muddled strawberries)

• 1 egg white

• 3/4 oz freshly squeezed lime juice

• 3/4 oz Liquor 43

• 1/2 oz Pink Peppercorn Syrup

• 1 1/2 oz Gin

• Garnish: Dehydrated Strawberry, pink peppercorns

Instructions:

Combine the strawberry puree (or muddled strawberries), egg white, lime juice, Liquor 43, and pink peppercorn syrup in a cocktail shaker.

1. Reverse dry shake: First, shake the ingredients vigorously with ice for about 10-15 seconds.

2. Drain the cocktail discard the dirty ice, and shake again for another 10-15 seconds to chill the mixture.

3. Fine Strain the cocktail into a chilled coupe glass.

4. Garnish with a few pink peppercorns or a strawberry slice.

* Mocktail edit!

• 3 oz Earl Gray Tea

• 1/2 oz pink peppercorn syrup

• 1/2 oz vanilla syrup

• 1/2 oz Freshly Squeezed Lime juice

Check out the other cocktail from our Seasonal Class, the Basil and Cucumber G&T.