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Rosemerrymaking
GHIA PINK PEPPER"Sophisticated, herbaceous, celebratory." Alexandra & Davitta Niakani, Ernesto's, New York City
Gather
- 4 oz Ghia
- 8 oz water
- 8 oz cane sugar
- 5-7 sprigs of fresh rosemary (extra for garnish)
- .5 tbsp pink peppercorn
- 2 oz sparkling water
Create
Combine water and sugar in a saucepan over medium heat and stir until sugar has dissolved. Remove from heat, add pink peppercorns and rosemary and let it sit for 30-45 minutes. Strain into a sealable container and refrigerate. In a cocktail mixing glass, add ice, simple syrup and Ghia then stir. Once chilled, pour into a coupe glass and top with a splash of sparkling water and a sprig of rosemary and a few peppercorns to garnish.