Pink Peppercorn Sour

Ingredients

• 55 ml Latitude 42 Vodka
• 25 ml fresh lemon juice
• 20 ml pink peppercorn syrup
• 1 egg white
• 3 dashes Peychaud's bitters

Method

Shake (dry shake first). Serve in a Coupe. Garnish with Crushed pink peppercorns on foam.

Pink peppercorn syrup: toast 2 tbsp pink peppercorns lightly, steep in 250ml warm 1:1 syrup for 20 minutes, fine strain.

The story

Pink peppercorns are not, technically, pepper. They're the dried berry of the Schinus molle tree — related to cashews, native to South America, and possessed of a flavour that is simultaneously sweet, floral, and gently spicy. In the early 2010s, bartenders like Monica Berg at Himkok in Oslo began using them as a bridge ingredient between floral and spice categories. A pink peppercorn syrup, made by toasting and steeping the berries, produces a rose-tinted sweetener that smells like a garden and bites like a conversation you weren't expecting.

Tasting note

Blush-pink foam over a sharp citrus body. The peppercorn provides warmth without fire — a tingling sensation that builds gently across the palate. Latitude 42 lets the peppercorn tell the story.