Served tall over ice, this blackberry peppercorn vodka collins is made with blackberry puree, simple syrup, pepper vodka and topped with club soda and fresh mint. The subtle peppercorn flavor plays so well with the sweetness of the blackberries and creates a refreshing, elevated cocktail.
- 1 1/2 ounces peppercorn vodka
- 1/2 ounce black pepper simple syrup
- 1 ounce lemon juice
- 1/2 ounce blackberry puree
- Club soda
- For garnish: mint
In a collins glass filled with ice, add vodka, lemon juice, blackberry puree and simple syrup. Stir with a bar spoon until chilled.
Top with soda and garnish with a mint spring.
Make the simple syrup. In a large saucepan, combine water, sugar and peppercorns. Bring the liquid to a simmer over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and allow to cool before transferring to an storage container or mason jar. You can strain the peppercorns before storing, or allow them to steep for a day before straining them – this will make the peppercorn flavor stronger. Store in the refrigerator for up to 1 month. Make the blackberry puree. Add blackberries to a blender and process until smooth. If you need additional liquid to help blend, add 1 tablespoon lemon juice or a little water. Mix your cocktail. Add the vodka, lemon juice, simple syrup and blackberry puree to a collins glass filled with ice and stir with a bar spoon until cold. Then, top with club soda and give it one more gentle stir. Garnish and serve. Fill the glass to the top with club soda and garnish with a sprig of fresh mint leaves. Remember to tap your mint leaves to release the flavors into your cocktail.When serving this cocktail, you can use a highball glass but you may have to skimp on the club soda if the glasses hold slightly less fluid.
Calories: 149kcal Carbohydrates: 14g Protein: 0.3g Fat: 0.1g Saturated Fat: 0.01g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.01g Sodium: 9mg Potassium: 62mg Fiber: 1g Sugar: 12g Vitamin A: 32IU Vitamin C: 14mg Calcium: 8mg Iron: 1mg