"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. • 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. • 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."
-- @hollyandflora
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  • Recipe Card
Serves or Makes: 1

Recipe Card


  • 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


  • 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.