Gin and Tonic with Grenadine Syrup and Pink Pepper

Name: Gin and Tonic with Grenadine Syrup and Pink Pepper
Prep time: 5 min
Total time: 5 min
Yield: 1 serving(s)
Ingredients: ½ cup (125 ml) ice cubes; 1 ½ oz (45 ml) gin; ½ oz (15 ml) anise grenadine syrup (see recipe); ½ oz (15 ml) lemon juice; 4 oz (125 ml) tonic water, cold; 1 pinch pink peppercorns, freshly ground; 1 pinch black peppercorns, freshly ground; 1 slice dried blood orange (see note); 1 rosemary sprig

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Preparation 5 MIN
Servings 1

Ingredients
Preparation

Ingredients

½ cup (125 ml) ice cubes
1 ½ oz (45 ml) gin
½ oz (15 ml) anise grenadine syrup (see recipe)
½ oz (15 ml) lemon juice
4 oz (125 ml) tonic water, cold
1 pinch pink peppercorns, freshly ground
1 pinch black peppercorns, freshly ground
1 slice dried blood orange (see note)
1 rosemary sprig

Preparation

Place the ice cubes in a lowball whisky glass. Add the gin, grenadine syrup and lemon juice. Mix with a spoon. Top up with the tonic water. Add a pinch each of pink pepper and black pepper.
Using a small cocktail pick, hang the slice of blood orange and the rosemary sprig on the outside of the glass.

Note

To make dried blood orange slices, very thinly slice 1 blood orange into rounds. Lay the slices out on a baking sheet lined with parchment paper. Bake on the middle rack of an oven preheated to 175°F (80°C) for 1 hour. Flip the slices over and bake for another hour. Turn off the oven and let the slices dry out for 2 hours or overnight.

Good with...

Anise Grenadine Syrup

20 min