Pink Peppercorn Martini
By Katie Smith
70ml (2.5oz)The Botanist – pink peppercorn infused*
15ml (0.5oz) dry vermouth
Pinch of sea salt
To infuse gin:
Pour one 750ml bottle of The Botanist into a pitcher or glass jar. Add 3 tablespoons of pink peppercorns and let sit overnight. Strain and funnel infused gin back into original bottle.
Method:
Stir ingredients together in mixing glass over ice.
Strain into a chilled cocktail glass.
Garnish with a fresh fennel frond.
