Gin and Tonic with Grenadine Syrup and Pink Pepper

  • Preparation 5 MIN
  • Servings 1



  1. Place the ice cubes in a lowball whisky glass. Add the gin, grenadine syrup and lemon juice. Mix with a spoon. Top up with the tonic water. Add a pinch each of pink pepper and black pepper.
  2. Using a small cocktail pick, hang the slice of blood orange and the rosemary sprig on the outside of the glass.


To make dried blood orange slices, very thinly slice 1 blood orange into rounds. Lay the slices out on a baking sheet lined with parchment paper. Bake on the middle rack of an oven preheated to 175°F (80°C) for 1 hour. Flip the slices over and bake for another hour. Turn off the oven and let the slices dry out for 2 hours or overnight.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.