Strawberry Pazzo Cocktail

 

1½ ounces black pepper-infused gin (must be prepared well in advance)

¾ ounce fresh lime juice, chilled

3 ounces strawberry purée, chilled

½ ounce Simple Syrup, plus more to taste

Ice cubes

1 large, perfect fresh basil leaf for spanking

 

Mix the pepper gin, lime juice, strawberry purée, and simple syrup in a cocktail shaker with ice and strain through a fine-mesh sieve. Taste and add more simple syrup if you like a sweeter drink. The character of strawberries changes from month to month, so add more syrup or lime to adjust the flavor. Spank the basil leaf and float it on the drink. (Hold basil in on palm, and slab it hard with the other hand to release the oils)

 

Black Pepper-Infused Gin

 

2 cups gin, preferably Tanqueray 10

½ cup (4 ounces) black peppercorns

 

Pour the gin over the peppercorns in a clean glass container. Store in a cool, dark place for 24 hours. Strain, and put the peppercorns aside for another use. Cover the container and refrigerate for up to 2 weeks.