Make your Rosemary Peppercorn Simple Syrup. In a small saucepan over high heat, add your
Granulated Sugar (1/4 cup)
Water (1/4 cup)
and heat until boiling. Let boil for one minute, then remove from heat.
Fresh Rosemary (2 sprigs)
Black Peppercorns (1 tsp)
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.
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.
Fresh Strawberries (1 cup)
and simple syrup to your shaker and muddle until all strawberries are crushed.
Pour in your
Gin (2 fl oz)
and shake for 20 seconds. You’ll want your glass to be completely chilled.
Strain into your chilled coupe glass and garnish with
Fresh Rosemary (1 sprig)
and one strawberry.