Recipe courtesy The Wren, New York City
At this Bowery hotspot, the beverage director, Krissy Harris, relies heavily on seasonal ingredients for her ever-changing cocktail menu, including this springtime sipper. Harris infuses her own gin with Meyer lemons. We’ve subbed a citrus-forward craft gin bottling below.
- ½ teaspoon pink peppercorns
- 3 strawberries, plus one for garnish
- 1½ ounces Four Peel Gin
- ¼ teaspoon agave nectar
- Pinch of Himalayan pink salt
- 4 ounces Health-Ade Kombucha Ginger Lemon
- Strawberry, for garnish
In cocktail shaker, use a muddler to crush the peppercorns. Add strawberries and muddle with crushed pepper. Add gin, agave, salt and ice. Shake well, and strain into a highball glass over fresh ice. Top with kombucha. Garnish with a strawberry.