Erin Mahoney makes homemade beet-infused vodka and black pepper simple syrup for this cocktail, which gives it a unique flavor. Extra simple syrup can be storied in an airtight container at room temperature.
Adapted from Erin Mahoney of The Press Room
Makes 1 serving
Black Pepper Simple Syrup
2 quarts water
2 quarts sugar
1 cup black peppercorns
2 ounces beet vodka
¾ ounce lemon juice
¾ ounce black pepper simple syrup
large ice cube
ginger beer to taste
1. Prepare the simple syrup. In a large saucepan, combine water, sugar, and peppercorns. Bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Strain (discarding peppercorns) and let syrup cool, then store in an airtight container at room temperature.
2. Prepare the cocktail. In a cocktail shaker, combine vodka, lemon juice, and simple syrup. Shake, then strain into an Old Fashioned glass. Add ice and top with ginger beer and the lemon twist.