The Dalmation Peach

Coral-pink and slightly opaque,
this cocktail looks demure,
but it packs serious heat:
bitter and sweet, earthy and deep,
with a slow, lingering burn from the vodka and pepper.







For the Black Pepper Syrup (makes about 1 1/2 cups)
1⁄4 cup crushed black peppercorns
1 cup water
1 cup sugar

For the Cocktail

1 1⁄2 oz. black pepper simple syrup

1 1⁄2 oz. Deep Eddy Peach Vodka

3 oz. fresh grapefruit juice

-- Instructions --

Make the black pepper syrup: 

Place sugar, water and peppercorns in a small pot and bring to a boil, stirring once or twice. Once sugar is dissolved take off the heat and let cool. Leave the peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste. 

Chill.

Make the cocktail: 

Combine the simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. Shake vigorously for about a minute; strain into an ice-filled glass.

Pinot Grigio Sangria

INGREDIENTS

1 Bottle of Pinot Grigio
2/3 cup agave nectar
3 oranges (sliced) or 1 cup of orange juice
1 lemon (sliced)
1 lime (sliced)
1/2 liter of ginger ale or club soda


DIRECTIONS

Pour wine in the pitcher and squeeze the juice wedges from the orange, lemon, and lime into the wine. Toss in the fruit wedges (leaving out seeds) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.