- 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.