Pink Pepper Berry
When you’re in the mood for refreshing berry flavor with a hint of spice, turn to the Pink Pepper Berry, which can be made as a non-alcoholic drink or cocktail. Unlike other peppercorns, the pink variety are actually berries, making them a fitting addition in the form of an infused simple syrup. Fresh strawberry puree lends the majority of the berry flavor, with tarragon and a squeeze of lime adding the right balance.
Since friends and family who don’t imbibe aren’t often treated to individual pours, break out a set of bar tools to make the scene festive. Just keep track of which set is for which version. If you decide to make a pitcher instead of individual strawberry drinks, scale up the recipe below based on the number of guests, but leave out the seltzer and/or vodka until pouring.
Ingredients
Pink Peppercorn Syrup
½ cup water
¼ cup sugar
3 tablespoons pink peppercorns
Mocktail (Non-Alcoholic) Version
3 sprigs tarragon, plus extra for garnish
1 lime wedge
1 ounce pink peppercorn syrup
2 ounces strawberry puree
2 ounces seltzer
Cocktail Version
3 sprigs tarragon, plus extra for garnish
1 lime wedge
1 ounce pink peppercorn syrup
2 ounces strawberry puree
1 ounce seltzer
1 ounce vodka
When I was creating this drink, I wanted to give the strawberries a hint of spice so I turned to pink peppercorns. They have just the right amount of sweetness and kick to amp up the berry flavor without overpowering it in the way classic black peppercorns might.
Begin by making the syrup. Bring the water, sugar, and pink peppercorns to a boil. Remove from heat and allow to sit for 20 minutes while the peppercorns infuse the syrup. Strain the syrup to remove the peppercorns and set aside to cool. Refrigerate if not using right away.
Next, hull and quarter fresh strawberries and process them in a blender until mostly smooth to make the strawberry puree.
Strawberry Mocktail Version: For each strawberry mocktail, place tarragon sprigs in the bottom of a shaker and muddle with the juice from one lime wedge. Add pink peppercorn syrup and strawberry puree then shake. Strain into ice-filled glass. The strainer will catch the tarragon and any larger bits of strawberry that were not pureed. Top with chilled seltzer or sparkling water and give a brief, gentle stir. Garnish mocktail with a sprig of tarragon.
Strawberry Cocktail Version: For each strawberry cocktail, place tarragon sprigs in the bottom of a shaker and muddle with the juice from one lime wedge. Add pink peppercorn syrup, strawberry puree, and vodka then shake. Strain into ice-filled glass. The strainer will catch the tarragon and any larger bits of strawberry that were not pureed. Top with chilled seltzer and give a brief, gentle stir before enjoying. While you can certainly add a touch more vodka, this is just enough for a refreshing drink that isn’t overpowering and is perfect for hot summer days. Garnish with a sprig of tarragon.
