
From Imbibe Magazine·View original →
Combine all of the ingredients with crushed ice in a glass and stir to combine and chill. Fill the glass with additional crushed ice, then garnish.
Peppercorn Syrup: Combine 2 cups of sugar with 2 cups of water in a saucepan over medium heat and stir until the sugar dissolves. Once cooled, add this to a blender with 1/4 cup of black peppercorns and blend well. Fine strain into a bottle and refrigerate for up to 2 weeks.