Pink Peppercorn Martini
By Katie Smith
Pink Peppercorn Martini
By Katie Smith
This easy pink peppercorn martini recipe creates a delicate flavour which beautifully complements the aromatic notes of The Botanist Gin.
- 70ml (2½ oz) The Botanist Gin infused with pink peppercorns
- 15ml (½ oz) dry vermouth
- Pinch of sea salt
- To infuse gin: Pour one 750ml bottle of The Botanist Gin into a pitcher or glass jar. Add 3 tablespoons of pink peppercorns and leave to infuse overnight. Strain and funnel infused gin back into the original bottle.
- Stir ingredients together in mixing glass over ice.
- Strain into a chilled cocktail glass.
- Garnish with a fresh fennel frond.
