For adventurous cocktail connoisseurs, this chicly complex cocktail combines vodka, lemon and lime juices, pink peppercorn syrup and cucumber bitters into a subtly spicy, refreshingly citrusy, herbal-infused beverage that is certain to stand out.
Pink Peppercorn Syrup
- 1 cup pink peppercorns 1 cup pink peppercorns
- 41 ounces Domino® or C&H® Granulated Sugar 41 ounces Domino® or C&H® Granulated Sugar
- 34 ounces water 34 ounces water
Shiso Rona
- 1.5 ounces vodka 1.5 ounces vodka
- 0.375 ounces lemon juice 0.375 ounces lemon juice
- 0.375 ounces lime juice 0.375 ounces lime juice
- 0.75 ounces Pink Peppercorn Syrup (see recipe) 0.75 ounces Pink Peppercorn Syrup (see recipe)
- 2 dashes cucumber bitters 2 dashes cucumber bitters
- 1 dash cocktail foamer 1 dash cocktail foamer
Instructions
Pink Peppercorn Syrup
Spread pink peppercorns out on a baking sheet and toast in an oven at 200°F for 15 minutes.
Combine sugar and water in a blender and blend on high for 5 minutes unitl sugar has completely dissolved.
Place the peppercorns into the blender and blend on high for 30 seconds.
Strain through a micron bag and bottle into approximately seven 250 ml bottles.
Shiso Rona
Combine all ingredients and full shake.
Double strain into a tall Nick & Nora glass.
Garnish with a shiso leaf clipped to the side of the glass with a wood clothespin.
Chef's Tip
Dennis Gobis is the co-owner of The Roosevelt Room in Austin, TX. He is the 2014 winner of the Domaine de Canton Global Bartender of the Year competition and was also named the Best Bartender in 2014 by the Austin Chronicle. The Roosevelt Room has been recognized as one of the top Cocktail Bars in the US by the likes of Forbes, Food and Wine and the Tales of the Cocktail Foundation.
Chef's Corner
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