2 ½ ounces gin
½ ounce vermouth
½ ounce black peppercorn syrup
Black Peppercorn Syrup
1 ½ Cup water
1 Cup granulated sugar
1 Tbs whole black peppercorns
1 Tbs cracked black peppercorns
- Combine all Black Peppercorn Syrup ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved.
- Bring to a boil and reduce heat to bring mixture to a simmer; cook for 20 minutes and remove from heat until cool to room temperature.
- Strain the cooled syrup and refrigerate it in a container with a tight-fitting lid.
- Make the martini by combining all Black Pepper Martini ingredients in a shaker filled with ice. Stir with a bar spoon, and strain into a chilled cocktail glass.
- Serve, sip and enjoy!