"How adorable is this glassware?! I stumbled upon the cutest and most organized antique shop in Grand Junction, @arobinsnestantiques. Glassware heaven, if you’re up for the hunt.
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Did you make the recipe for my DIY grenadine three posts back? If so, here is a sparkling daiquiri that idea it. This cocktail is sweetened up with tart raspberries and given a peppery kick with pink peppercorn-infused aged rum.
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This one is a fruit-forward, slightly sour cocktail that finishes with a decidedly peppery note. The cocktail needs the additional acidity and bubbles from the brut rosé. Don’t leave it out."
Pepperazzi
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- Recipe Card
Serves or Makes: 1
Recipe Card
ingredients
- 4 raspberries, plus extra for garnishing
- 1 1/2 ounces pink peppercorn-infused rum, * (see note)
- 1/2 an ounce grenadine or pomegranate syrup
- 1/2 an ounce freshly squeezed lime juice
- 2 ounces sparkling rosé
Method
Step 1
In a mixing tin, muddle the raspberries. Add the rum, grenadine, and lime juice. Add ice and shake well. Double-strain into a chilled coupe and finish with sparkling rosé. Garnish with a couple of speared raspberries.
Step 2
Note: For the pink peppercorn-infused rum, take a heaping teaspoon of pink peppercorns and add them to one cup of aged rum. After 24 hours, strain off the solids and store in a sealed jar at room temp.