Rosemerrymaking

GHIA PINK PEPPER

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, 1 oz of the simple syrup, and Ghia, then stir. Once chilled, pour into a coupe glass and top with a splash of sparkling water, a sprig of rosemary, and a few peppercorns to garnish.