Coral-pink and slightly opaque, this cocktail (developed by SAVEUR online
editor Helen Rosner) looks demure, but it packs serious heat: bitter and sweet,
earthy and deep, with a slow, lingering burn from the vodka and pepper. It’s one
of those drinks that makes you look at the glass in wonderment after your first
sip.
INGREDIENTS
1.5 ounces black pepper simple syrup*
1.5 ounces Karlsson’s Gold Vodka or other vodka
3 ounces fresh grapefruit juice
INSTRUCTIONS
Combine the simple syrup, vodka, and grapefruit juice in a
cocktail shaker filled with ice. Shake vigorously for about
a minute; strain into an ice-filled glass.
*To make the black pepper simple syrup:
1/4 cup crushed black peppercorns
1 cup water
1 cup sugar
Place sugar, water and peppercorns in a small pot and
bring to a boil, stirring once or twice. Once sugar is
dissolved take off the heat and let cool. Leave the
peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste