Pretty In Pink Recipe
pink whitney vodka, pink peppercorn vodka, lo-fi vermouth, lychee liqueur, rose water, aperol, lemon
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Ingredients
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Cocktail Base
Brightening & Aroma
Garnish & Finish
Method
Cocktail Preparation
- 1
Chill glass
Place a coupe or chilled cocktail glass in the freezer, or fill it with ice water while you prepare the drink so the cocktail stays cold.
- 2
Combine spirits and modifiers
In a cocktail shaker, add 2 oz Pink Whitney vodka, 0.5 oz pink peppercorn-infused vodka, 0.5 oz lo-fi vermouth, 0.5 oz lychee liqueur, and 0.5 oz Aperol.
- 3
Add citrus and aromatics
Add 0.5 oz fresh lemon juice and 2 tsp rose water to the shaker. Note: measure rose water carefully; it is potent. If you prefer a subtler floral note, reduce to 1 tsp.
- 4
Add ice and shake
Fill the shaker with plenty of ice (enough to chill well). Shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and well chilled.
- 5
Prepare garnish
While shaking, lightly crush the 2 tsp pink peppercorns using a mortar and pestle or the back of a spoon (aim for broken pieces, not powder). If using canned lychee, drain and pat dry one lychee to use as garnish.
- 6
Double strain & serve
Discard ice or water from the chilled glass. Double-strain the cocktail (using the shaker strainer and a fine mesh strainer) into the chilled coupe to remove small peppercorn fragments and ice shards.
- 7
Finish with garnish
Thread the lychee onto a small pick or drop it into the glass. Twist a lemon peel over the cocktail to release oils, rim the glass lightly with the peel, then discard or drop into the drink. Sprinkle a few of the crushed pink peppercorn pieces over the surface for aroma and visual contrast.
- 8
Serve
Serve immediately while cold. Encourage guests to smell the pink peppercorn aroma before sipping to appreciate the interplay between floral rose, sweet lychee, bitter-sweet Aperol, and citrus.
Optional: Pink Peppercorn-Infused Vodka (make ahead)
- 9
If you don't have pink peppercorn vodka, make a quick infusion: combine 12 oz (360 ml) neutral vodka with 1 to 1.5 tbsp whole pink peppercorns in a clean jar. Let sit at room temperature for 24–48 hours, tasting after 12 hours; strain when the peppercorn aroma and mild spice are to your liking. Store refrigerated up to 2 weeks. Use 0.5 oz per cocktail as directed above.
