It’s been far too long since I’ve sat down and shared a cocktail with you guys 🙂 I’m a little obsessed about infusing all the liquors, ever since I got inspired by the Infuse book. I have a huge list of infusions I still want to try. Anyway, so yes, another infused liquor is involved in this one, get use to it 🙂 Also, I had to share my newest tonic obsession as well, which is Fever Tree. This tonic is different than your traditional tonic, it’s less sweet, less sharp, so well balanced, and makes the perfect G&T!!
Infused Pink Peppercorn Gin
- 16 oz. Gin (dealers choice, I used Bombay)
- 1 tablespoon pink peppercorns
Pour gin and pink peppercorns into mason jar, shake, and infuse for 24 hours. This one needed the overnight infusing to really start to pick up the flavors. Strain out peppercorns, you can use a cheesecloth or I used the pour-over cone with a coffee filter. Store strained infused gin in fridge, until ready to use.
Pink Peppercorn Gin+Tonic
- 3 oz pink peppercorn gin (two 1.5oz shots)
- Fever Tree Tonic
- Twist of lemon peel
Fill glass with ice, add pink peppercorn gin, and fill remaining room with tonic. Twist lemon peel over glass to release some of the oils and drop in. Stir and serve.
As a note, I threw in some pink peppercorn for garnish in the glass above, don’t do that. I ended up having to pick it out to drink the drink, it’s just not a good idea. In my defense, we did have a gin and tonic in Vegas with peppercorns in the glass, so it wasn’t completely left-field thinking. Of course you do what you want 🙂
Do you have a favorite tonic or is it just me?
BTW I purchased this tonic myself, I wasn’t paid for this post. Even if it sounds like an ad 🙂