Pink & Pepper Punch
Serves 6-8
A vibrant, floral, and lightly spiced gin punch with Bathtub Gin,
pink peppercorn syrup, and a refreshing pink lemonade base.
Food pairing: Smoked salmon blinis
Ingredients
500ml Bathtub Gin
750ml pink lemonade
100ml dry vermouth
50ml pink peppercorn syrup (recipe below)
1 handful fresh raspberries
1 lemon, thinly sliced Ice
Pink Peppercorn Syrup
100ml water
100g sugar
1 tbsp pink peppercorns, lightly crushed
Heat the water and sugar in a saucepan until dissolved.
Add crushed pink peppercorns and simmer for 5 minutes.
Let cool, strain, and store in the fridge.
Method
In a large pitcher, combine Bathtub Gin, dry vermouth, and pink peppercorn syrup.
Stir well. Add lemon slices, thyme, and half the raspberries. Let infuse for a few minutes.
Just before serving, fill the pitcher with ice and top with chilled pink lemonade.
Stir gently and serve over ice, garnished with whole raspberries
