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Sheringham Distillery
@sheringhamdistillery

14,560 followers

Happy Wednesday! Enjoy this delightfully fresh and fruity, toasted pepper cocktail made with our Beacon Gin. 🫶 Sgt. Pepper 🍓 1 oz Sheringham Beacon Gin 🍓 1 oz Peppery Punt-e-mes (infused with green and white pepper)* 🍓 1.5 oz Strawberry Coulis* 🍓 4 oz Soda Water (to top) Pepper Punt-e-mes Ingredients: 200g white peppercorn 100g green peppercorn 40oz Punt-e-mes *Pepper Punt-e-mes: 200g white peppercorn, 100g green peppercorn and 40oz Punt-e-mes. Mix both peppercorns and quickly toast in a pan then infuse with the punt-e-mes for 12-24 hours (taste to your till a strong yet soft pepper flavor comes through) in a food safe insert at room temperature. Double strain, rebottle and label. Strawberry Coulis Ingredients: 1 lb Strawberries 1 cup White Sugar 3 Rinds Lemon *Strawberry Coulis: Hull and chop 1 lbs of strawberries, cook strawberries in a sauce pan with 1 cup of white sugar and 3 rinds of lemon until sugar dissolves, puree into a blender and pass through a sieve, and cool down. Cocktail Method: Add all ingredients into a shaker tin reserving the soda for last. Shake and double strain into Collins glass over ice. Pour soda water down a bar spoon to top. Stir three times and garnish with a half rim of strawberry salt mix. Garnish: Dehydrated and ground strawberry, cracked black pepper and sugar mixed into a powder to stick with citrus to create a heavy half rim. Glassware: Tall skinny collins glass Served: On the rocks 🍹💕 @chuckography 🎥💕@thefoodgroupto #AStoryToDiscoverInEveryBottle #MakeItASheringham