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.
