Shiso Rona
For adventurous cocktail connoisseurs, this chicly complex cocktail combines vodka, lemon and lime juices, pink peppercorn syrup and cucumber bitters into a subtly spicy, refreshingly citrusy, herbal-infused beverage that is certain to stand out.
Save as PDFIngredients
Servings: 1 serving
Pink Peppercorn Syrup
- 1 cup pink peppercorns
- 41 ounces Domino® or C&H® Granulated Sugar
- 34 ounces water
Shiso Rona
- 1.5 ounces vodka
- 0.375 ounces lemon juice
- 0.375 ounces lime juice
- 0.75 ounces Pink Peppercorn Syrup (see recipe)
- 2 dashes cucumber bitters
- 1 dash cocktail foamer
Instructions
Pink Peppercorn Syrup
Step 1: Spread pink peppercorns out on a baking sheet and toast in an oven at 200°F for 15 minutes.
Step 2: Combine sugar and water in a blender and blend on high for 5 minutes until sugar has completely dissolved.
Step 3: Place the peppercorns into the blender and blend on high for 30 seconds.
Step 4: Strain through a micron bag and bottle into approximately seven 250 ml bottles.
Shiso Rona
Step 1: Combine all ingredients and full shake.
Step 2: Double strain into a tall Nick & Nora glass.
Step 3: Garnish with a shiso leaf clipped to the side of the glass with a wood clothespin.
