Cooking Instructions
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Step 1
Make your Rosemary Peppercorn Simple Syrup. In a small saucepan over high heat, add your
Granulated Sugar (50 g)
and
Water (60 mL)
and heat until boiling. Let boil for one minute, then remove from heat.
Step 2
Add your
Fresh Rosemary (2 sprigs)
and
Black Peppercorns (3 g)
and let simmer for at least 20 minutes. I like to crush my rosemary with a spoon or spatula once it’s in the liquid to help release some of that flavor. Once completely cooled, pour into a sealable glass jar and set aside.
Step 3
Chill your coupe glass by placing it in the freezer before you start muddling your strawberries. Sometimes, I even drop a few ice cubes in the glass before putting it in the freezer to help the chilling process.
Step 4
Add your
Fresh Strawberries (150 g)
and simple syrup to your shaker and muddle until all strawberries are crushed.
Step 5
Pour in your
Lime Juice (1)
and
Gin (60 mL)
and shake for 20 seconds. You’ll want your glass to be completely chilled.
Step 6
Strain into your chilled coupe glass and garnish with
Fresh Rosemary (1 sprig)
and one strawberry.
