Name: Gin and Tonic with Grenadine Syrup and Pink Pepper
Prep time: 5 min
Total time: 5 min
Yield: 1 serving(s)
Ingredients: ½ cup (125 ml) ice cubes; 1 ½ oz (45 ml) gin; ½ oz (15 ml) anise grenadine syrup; ½ oz (15 ml) lemon juice; 4 oz (125 ml) tonic water, cold; 1 pinch pink peppercorns, freshly ground; 1 pinch black peppercorns, freshly ground; 1 slice dried blood orange (see note); 1 rosemary sprig

Note from Ricardo

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.

Gin and Tonic with Grenadine Syrup and Pink Pepper

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Preparation

Note from Ricardo

Personal Note