P&T (Port and Tonic) may never fully replace our love of G&T but this Portuguese pre-dinner cocktail offers a lot of appealing fruitiness compared to its more well-known alternative. We’ve added a little spice via a pink peppercorn syrup for a surprising twist. To keep it classic, omit the syrup and replace the rosemary garnish with a slice of citrus fruit.
15 ml pink peppercorn syrup
60 ml white port
120 ml tonic
Sprig rosemary
Directions: Fill a highball glass with ice. Add pink peppercorn syrup and white port. Stir to combine. Fill with tonic water. Garnish with rosemary.
* Combine 1 cup water, 1 cup sugar and 1 tablespoon whole pink peppercorns and 1/2 tablespoon ground pink peppercorns in a pot. Bring to a boil. When the sugar has dissolved remove from heat. Let cool. Strain. Refrigerate until ready to use.
