CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 27

PINK PEPPERCORN LEMONADE
This is a fresh and refreshing serve for a warm day or balmy evening. The fresh zesti-
ness of the grapefruit lifts the warming blend of pink peppercorn and elderflower.
Though the recipe below is for a single serve, this can easily be batched with the addi-
tion of a little soda in each glass to finish.
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Ice cube
3 hours prep time
2 mins mixing time
Infusion – pink peppercorn gin
Difficulty ***
FOR THE COCKTAIL
35 ml/1¼ fl oz Pink Peppercorn Gin
25 ml/¾ fl oz Clarified Grapefruit Juice
15 ml/½ fl oz sugar syrup
15 ml/½ fl oz elderflower cordial
1 dash lemon bitters
35 ml/1¼ fl oz soda water
long length of lemon peel, rolled and secured with a tooth pick to resemble a rose, to
garnish
Clarified grapefruit juice
Yields 750 ml/1¾ pints
750 ml/1¾ pints fresh pink grapefruit juice
2 g/0.07 oz agar agar
To make the Clarified Grapefruit Juice, pour 400 ml/14 fl oz of the juice into a pan and
place over a medium heat. Heat until just scalding, then gradually pour in the agar
agar and stir until completely dissolved. Remove the pan from the heat and pour in
the remaining juice. Allow to cool to room temperature, then transfer to a non-reactive
container with a lid and place in the freezer, covered, for 24 hours.
The next day, remove the frozen grapefruit juice from the freezer and leave to melt
through a muslin-lined sieve (strainer) or coffee filter into a large bowl. Decant the liq-
uid into a bottle and reserve in the fridge until required.
Sugar Syrup
The most basic of sweetening modifiers. This is a mix of sugar and hot water, mixed
until the sugar is dissolved. Whilst some prefer to use a higher concentration of sugar
to water – a 2:1 ratio of sugar to water – I prefer an equal 1:1 ratio and have based all the
recipes in this book on the same spec. Make a big batch and store it in the fridge for
up to a few weeks or when you need it.
To make a sugar syrup, simply bring equal parts of water and sugar to the boil in a pan,
stirring to ensure the sugar is dissolved in the liquid. Set aside to cool, then decant into
a bottle and reserve in the fridge until required.
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