Rainbow peppercorn and basil-spiced gin cloud

10 minutes
10 minutes

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  • For the pink pepper-and-basil syrup:
  • 4 T sugar
  • ½ cup water
  • 10 basil leaves
  • 2 T rainbow peppercorns, plus extra to garnish
  • For the cocktail:
  • 2 T pink pepper-and-basil syrup
  • 4 T Woolworths ClemenGold juice
  • 2 T chickpea brine, strained
  • 4 tots gin
  • micro basil leaves, to garnish

To make the syrup, simmer all the ingredients until reduced and slightly thickened, crushing the basil and peppercorns to release their flavours. Cool and strain.

Shake all the cocktail ingredients except the micro basil leaves with a few ice blocks in a shaker. Double strain into a chilled glass, allow the foam to settle and garnish with pink peppercorns and micro basil.

Cook’s note:I love the subtle spice and herb flavours of this gin cocktail. Try using chickpea brine (aquafaba) instead of egg whites. It works, I promise.

(Why add egg whites? If you want to make a rich, silky cocktail with a foam cap, egg whites are your best friend (you could also experiment with aquafaba, as in this recipe. Egg whites won’t affect the smell or aroma of your drink, but have a big impact on texture. Try them in this Calvados-and-blueberry haze)

Store leftover syrup in an airtight container or bottle in the fridge.

Browse more cocktail recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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