For the Pink Peppercorn Maple Syrup
- 20 pink peppercorns
- 1/2 cup sugar
For the Cocktail
- 2 ounces fresh pineapple juice
- 1 ounce gin
- 1 ounce lime juice
- 1 ounce pink peppercorn simple syrup, recipe below
- IPA, to top off
- Crushed ice
Make the pink peppercorn simple syrup: Crush pink peppercorns with a mortar and pestle. In a small saucepan, bring 1/2 cup water, sugar and peppercorns to a simmer, stirring until sugar dissolves. Let simmer for a few minutes, remove from heat and let cool completely. Strain through fine sieve to remove peppercorn pieces.
Make the cocktail: Add all ingredients except beer to a shaker, shake thoroughly, and pour over crushed ice. Top with IPA.