Pink Peppercorn Martini

By Katie Smith

Ingredients:

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.

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