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Rainbow peppercorn and basil-spiced gin cloud

Developed by Hannah Lewry for Woolworths TASTE.

Serves: 1
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 10 minutes

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Ingredients:

For the syrup:

  • 4 tbsp sugar
  • ½ cup water
  • 10 basil leaves
  • 2 tbsp rainbow peppercorns, plus extra to garnish

For the cocktail:

  • 2 tbsp pink pepper-and-basil syrup
  • 4 tbsp ClemenGold mandarin juice
  • 2 tbsp chickpea brine (aquafaba)
  • 4 tots ClemenGold Gin
  • Micro basil leaves, to garnish

Method:

1. To make the syrup, simmer all the ingredients together until slightly thickened. Gently crush the basil and peppercorns while it cooks to release flavour. Cool, then strain.

2. Shake all the cocktail ingredients (except garnish) with ice in a shaker.

3. Double strain into a chilled glass. Let the foam settle, then top with pink peppercorns and micro basil.

– Store any extra syrup in the fridge.

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