A pretty cocktail - rosebud-infused vodka, red grapefruit juice, bay laurel and peppercorn simple syrup, and muddled fresh peppermint and pink peppercorns - perfect for summer afternoons and evenings!
The rose vodka adds a delicate floral top note just before you take a sip of this pink peppercorn- and mint-laced concoction. And the peppercorn and bay laurel simple syrup nicely rounds out the grapefruit.
Peppery Rose Cocktail
makes: 4 servings
- 1 cup vodka
- 1/3 cup dried rosebuds (or rose petals)
- 1 cup grapefruit juice
- 4 tsp. pink peppercorns
- 4 sprigs peppermint (or any other mint)
- 1 cup water
- 1 cup sugar
- 2 bay laurel leaves
- 3 tbsp. peppercorns, coarsely crushed
- 1 cup San Pellegrino (or any other carbonated water / club soda)
- ice for serving the cocktail
- lidded jar or cocktail shaker, 1 oz. jigger
- In a small bottle mix the vodka and rosebuds and let it steep for at least 8 hours. Strain before using.
- On medium-high, heat the sugar, water, bay laurel and crushed peppercorns in a saucepan. Bring to a boil, reduce the heat to medium-low, and simmer for 15 min. Turn the heat off and let the bay laurel and peppercorns steep in the syrup at least until it cools completely. Strain the syrup and discard the peppercorns and bay laurel leaves. This is more simple syrup than you need for the cocktails but it stores well in the refrigerator for up to 2 months.
- To make one cocktail:
- add 1 tsp. pink peppercorns and leaves from 1 sprig of mint to the cocktail shaker and muddle until fragrant
- add 2 oz. vodka, 2 oz. grapefruit juice, 1 oz. simple syrup, and shake well
- add more simple syrup to taste
- pour over ice and top up with San Pellegrino
- garnish with a mint leaf