- 3 tablespoons pink peppercorns
- 2 cups gin
Lightly crush the peppercorns with a mortar and pestle.
Combine crushed peppercorns and gin in a nonreactive container with a lid. Allow to steep for 48 hours, tasting as you go to ensure adequate infusion.
Once infused, pour the mixture through a coffee filter into a clean glass jar and you’re good to cocktail.