Jordan Harris is Bar Lead at Trial + Error, a new cocktail bar in Louisville, KY.
I’ve always appreciated classic cocktails, and a well-made Gin and Tonic is a staple for any bar program. As I developed our bar program, my goal was to elevate these simple classics. I achieved this with Paint The World Pink by incorporating a raspberry pink peppercorn shrub, which adds both a beautiful color and a lovely tart note to the drink.
This cocktail instantly transports you to a summer beach with just one sip. The vibrant raspberry and pink peppercorn flavors, combined with the refreshing gin and tonic, create a bright and invigorating drink perfect for warm weather. It’s a delightful twist on a classic that embodies the essence of summer.
Paint The World Pink
Ingredients
- 2 oz. Fords Gin
- 1 oz. Raspberry/pink peppercorn shrub*
- 2-3 Cucumber ribbons sliced thin
- Tonic water to top
- Pink peppercorns for garnish
Instructions
- Line a chilled Collins glass with cucumber ribbons.
- In a shaker tin, combine gin and shrub with ice and shake.
- Strain into the prepared Collins glass over spear ice.
- Top with tonic water.
- Garnish with pink peppercorns on top.
Notes
* For Raspberry pink peppercorn shrub (large format)
4 pints Raspberries
32 oz. Sugar
16 oz. Champagne vinegar
2 tbsps. Pink peppercorns Combine raspberries and sugar and let sit for 24 hours. Add vinegar and blend with immersion blender. Add pink peppercorns and let sit for 12 hours. Strain and place in quart containers and refrigerate; will keep for about 28 days. The mixologists at Trial + Error in Louisville, KY, created this recipe.
4 pints Raspberries
32 oz. Sugar
16 oz. Champagne vinegar
2 tbsps. Pink peppercorns Combine raspberries and sugar and let sit for 24 hours. Add vinegar and blend with immersion blender. Add pink peppercorns and let sit for 12 hours. Strain and place in quart containers and refrigerate; will keep for about 28 days. The mixologists at Trial + Error in Louisville, KY, created this recipe.
