Sugar n’ Spice

All the sweetest things have a little bite 💋

Shake with ice 2 oz gin or vodka (I used Barr Hill Gin), 1 oz lemon juice, 1 oz rhubarb pink peppercorn syrup (recipe below) and 1 dash lemon bitters (I used Scrappy’s black lemon bitters). Optional: add a splash of sparkling wine 🍾. Serve over ice and garnish with edible flowers or rhubarb 🌺

Rhubarb peppercorn syrup: add 3 1/2 cups frozen chopped rhubarb, 1 1/2 tablespoons of pink peppercorns, 1 cup water and 1 cup of sugar/sweetener (I used Swerve) to saucepan. Over medium-low heat dissolve sugar and gently mash the rhubarb and pink peppercorns, for about 15 minutes. Strain through mesh and store in a clean container in the fridge🍹. Side note: the leftover pulp makes a nice, spicy jam!

Est. 190 calories, 4 g sugar, 0g fat, vegan, paleo, gluten-free, keto