As we’ve been packing, I’ve been going through the various spices I’ve managed to accumulate over the past few years. I don’t even recall now why I bought pink peppercorns, but they’ve been sitting forlorn and neglected at the back of the spice rack for a little while now, so I thought I’d see if I couldn’t use a bit up for a Friday martini. And for a bit of Friday trivia: pink peppercorns aren’t actually peppercorns, but rather, are related to the cashew.
This particular drink also makes use of the seasonal citrus glut, with the juice of a Pomelo providing a nice counterpoint to the spicy peppercorn.
Pink Peppercorn Pomelo Martini
2 ounces vodka
Juice from one pomelo
1 ounce pink peppercorn syrup (recipe follows)
Combine all ingredients in a cocktail shaker with ice. Shake, strain, and serve.
Pink Peppercorn Syrup
Makes enough for four or five cocktails
1/3 cup sugar
1/3 cup water
1 tablespoon crushed pink peppercorns
Combine all ingredients in a small saucepan and stir over medium heat until the sugar dissolves. Cool and either use once cool or steep overnight for a more intense peppercorn flavor.