Pink Pepper Recipe

Muddle pink peppercorns

In a mixing glass, gently muddle 6 pink peppercorns with the simple syrup and lemon juice until the peppercorns release their aroma. Aim for light crushing — you want fragrance and flavor, not gritty fragments.

Add the Ketel One vodka, blanc vermouth, and 2 dashes of orange bitters to the mixing glass.

Fill the mixing glass with ice (about 1 cup) and stir vigorously for 20–30 seconds, until the mixture is well chilled and slightly diluted (mixing glass should feel very cold). Stirring rather than shaking yields a silkier texture and clearer appearance.

Taste a small amount on the spoon; adjust balance by adding up to 0.25 oz more simple syrup if you prefer sweeter, or a few drops more lemon juice for brighter acidity. If you add anything, stir 5–10 more seconds.

Double-strain the cocktail into a chilled coupe or over a large ice cube in a rocks glass using a Hawthorne strainer and a fine mesh strainer to remove crushed peppercorn bits for a smooth drink.

Express the oils of a lemon twist over the drink by pinching the peel skin-side down, then rub the twist around the glass rim and drop it in or rest it on the edge.

Garnish with 2 whole pink peppercorns floated on top (or skewered on the twist) for aroma and visual appeal.

Serve immediately.