Rebekah Winn is co-owner of Duck Dive in San Diego.
As the name suggests, Duck Dive and its ambiance are an ode the rich surf and beach culture of San Diego, where it feels like summer year around. The bar’s cocktail menu provides a refreshing “off the beach” flair on the classics, with a bar program that utilizes locally sourced produce.
Fresh Prints is a bright, effervescent gin cocktail that balances citrus, spice and garden-fresh aromatics. Sipsmith Gin provides a classic juniper backbone, while a house-made pink peppercorn syrup infused with basil adds subtle warmth and herbal complexity.
A touch of oleo saccharum — a traditional bartending ingredient made by extracting the essential oils from citrus peels using sugar — amplifies the citrus character. Finally, a topper of prosecco brings a lively sparkle to the finish.
Fresh Prints
Ingredients
- 1½ oz. Sipsmith gin
- ¾ oz. Pink peppercorn syrup*
- ½ oz. Fresh lemon juice
- 4 drops Oleo saccharum
- Prosecco to top
Instructions
- Add the gin, pink peppercorn syrup, lemon juice,] and oleo saccharum to a shaker with ice.
- Shake until well chilled.
- Strain into an ice-filled Collins glass and top with prosecco.
- Garnish with two fresh basil sprigs and a dehydrated lime wheel.
Notes
Combine equal parts sugar and water (1:1) in a saucepan and heat until sugar dissolves. While warming, steep fresh pink peppercorns, fresh basil and a pinch of salt. Allow the mixture to infuse before straining and cooling. Rebekah Winn, co-owner of Duck Dive in San Diego, created this recipe.
