Pretty in Pink

Photo by Pinar Kucuk / Unsplash

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.

Published on December 8, 2015