I have a new obsession and it’s called pink peppercorns. I am in love with all kinds of peppers especially when they are present in my cocktail! I cannot get enough of the spicy and fiery flavor of fresh and dried peppers alike. Pink peppercorns are appealing to me because they have a delicate peppery taste that does not overpower other flavor profiles.
In this drink I used coconut sorbet and spiced rum which married so well with the pink peppercorns. The coconut sorbet added sweetness while the lemon added a acidic balance. This is a super easy cocktail to make because you literally throw everything in the blender and it is done! I would make a big pitcher of these on a hot day because the coconut gives you a feeling of being somewhere tropical and the peppercorns give you a sense of being somewhere fiery.
Let’s mix the tropical with the fiery and see where we end up? I can’t wait to find out! Make this drink and drift far away!
Recipe: Coconut and Pink Peppercorn Daiquiri
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Ingredients
- 2 ounces of spiced rum
- ½ teaspoon pink peppercorns plus a little extra for garnish
- 3 scoops of coconut sorbet (2 for drink and 1 for garnish)
- 1 lemon, juiced
- ½ cup of ice
Garnish:Â Crushed pink peppercorns and 1 scoop of coconut sorbet.
Instructions
- Fill blender with rum, pink peppercorns, 2 scoops of coconut sorbet, lemon juice, and ice.
- Blend mixture and pour into serving glass.
- Garnish with 1 scoop of coconut sorbet and extra crushed pink peppercorns.
Yields: 1 serving
Now you can celebrate every day like it’s National Daiquiri Day. Cheers!
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