Written By Rebecca Wellman Cocktails / Drink / Drink This / Spirits May 3, 2019 Pink Peppercorn & Thyme Gin Twist featuring Sheringham’s Kazuki Gin SHARE VIA: Facebook Twitter PinterestIt’s almost summertime. And in case you didn’t know, that means gin cocktails on the patio. Vancouver Island has a plethora (yes, I just said plethora) of gin distilleries with a great selection of sweet and bitter botanicals, florals and fruits, notes low to high and tried and tested methods of bringing us the best of the best from traditional London Dry to new world concoctions.Of mention, is Sheringham’s latest – their Kazuki Gin. With a distinct floral undertone from Japanese cherry blossoms, distiller Jason MacIsaac has created a wonderful blend of Yuzu, grapefruit, green tea and a light taste of the traditional juniper. The taste starts bold, moves to round and finishes bright, green, leaving a bit of bittersweet lingering on the back of your tongue. This gin is equally good for sipping over ice as it is in a cocktail.This recipe is heavily influenced by my good friend, Chef Jena Stewart. Several years ago, I helped her run her little restaurant, Devour, in Victoria. Our little space got HOT in the summertime and we would make home-made sodas to help conquer the swelter. I wanted a simple cocktail that didn’t overpower the already great taste of Kazuki Gin but still provided a perfect summer sipper. With a kick.Pink Peppercorn and Thyme Gin Twist Makes one cocktail5 sprigs fresh thyme ½ tsp pink peppercorns 2 oz Sheringham’s Kazuki gin 1 oz fresh lemon juice ¾ oz pink peppercorn thyme syrup (below) A few shakes Scrappy’s Bitters ‘Firewater’ Soda water (optional) Lemon wheels and fresh thyme to garnishIn a cocktail shaker, gently muddle a few sprigs of thyme with the peppercorns. Add gin, lemon juice, syrup and bitters. Add ice and shake well. Double strain into a rocks glass with ice. Top with soda if you like and garnish with lemon wheels and fresh thyme.Pink Peppercorn Thyme SyrupHeat 1 cup water and 1 cup sugar in a medium saucepan over high heat until it just comes to a boil. Remove from heat and stir until the sugar has completely dissolved. Add a bunch of fresh thyme sprigs and 1 Tbsp pink peppercorns, slightly crushed. Let infuse for at least an hour, preferably overnight. Strain through a fine mesh and pour into a jar.cocktailGinpink peppercornsSheringham Ginsummer drinkthyme SHARE VIA: Facebook Twitter Pinterest Written By: Rebecca Wellman Having lived on the West Coast all her life, Rebecca made the move from Vancouver to Vancouver Island in 2004 to pursue her love of fine food and expressive portraiture. A food and lifestyle photographer, her work can be defined ... Read More You may also like Books / Cocktails / Press Release September 22, 2019 An Expedition to the Land of Great Northern Cocktails Shawn Soole’s latest book swings open the doors to the world of Canadian cocktails CHIPPENHAM, UK, 20 September 2019—Hidden in the vast northern ... Read More Cocktails / Drink / Drink Academy / Drink This / Entertaining / Spirits / Victoria July 3, 2019 An Introduction to EAT’s New Columnists It’s all about cocktails, the home bar, what to buy, and what to serve. Founders Kyle and Nate launched their bar consultancy, The Nimble Bar ... Read More Cocktails / Press Release / Restaurants February 19, 2019 Lauren Mote and Four Seasons Resort and Residences Whistler Launch a Multi-Sensory Cocktail Experience Press Release — Legendary mixologist Lauren Mote and Four Seasons Resort and Residences Whistler have joined forces again to elevate the Spirit of ... Read More Cocktails / Events January 25, 2019 The Complete Bartender Competition 2019 Little Jumbo played host to Nimble Bar Co.’s The Complete Bartender Competition, January 16, 2019 Last Wednesday, I judged my first cocktail ... Read More Cocktails / Victoria November 13, 2016 A Conversation With Super Caesar Fan: Liz McArthur Different cocktails have different philosophical traditions attached to them. At least this is how I see it. I still reject the notion that, just ... Read More Cocktails / Spirits November 8, 2016 Aging and Infusing Liquor Now Allowed in BC Restaurants & Bars British Columbia’s licensed restaurants, bars, manufacturer lounges and caterers will be able to age and infuse liquor in order to create their own ... Read More Comments are closed.