Mia Farrow Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir until the sugar dissolves and the mixture just comes to a simmer; do not boil vigorously. Remove from heat.

Add 3 fresh rosemary sprigs to the hot syrup and let steep for 20–30 minutes, covered, to infuse flavor.

After steeping, discard rosemary sprigs and cool syrup. Store in a sealed container in the refrigerator for up to 2 weeks. Use 0.5 oz per cocktail.

Lightly crush 2 tsp mixed peppercorns with the flat of a knife or mortar and pestle to release oils.

Place crushed peppercorns into a small glass jar and cover with 2 oz high-proof neutral spirit (vodka).

Seal and let steep at room temperature for 24–48 hours, shaking once or twice. Taste after 24 hours — it should be peppery but not overly bitter.

Strain through a fine mesh or coffee filter into a small dropper bottle. Store refrigerated for several weeks. Use 2 dashes per cocktail.

Zest a small amount of lime very finely (the 'super' component). Then juice fresh limes and measure 0.5 oz of fresh lime juice.

Stir the lime zest into the measured lime juice and let sit for 1–2 minutes so the zest oils lightly infuse the juice. Strain out any large bits before using.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the drink.

In a mixing glass or shaker, add 2 oz Elizabeth Vodka, 0.5 oz Dolin Blanc, 0.5 oz rosemary simple syrup, 0.5 oz lingonberry cordial, 0.5 oz lime super juice, and 2 dashes peppercorn tincture.

Fill the mixing glass with plenty of ice. Stir gently for 20–30 seconds (or if you prefer a slightly more aerated drink, shake for 10–12 seconds). Stirring yields a silkier texture and clearer appearance; shaking produces a touch more dilution and a faint froth from the citrus.

Empty the chilled glass of ice/water. Fine-strain the cocktail into the chilled coupe or Nick & Nora glass.

Garnish with a sprig of fresh rosemary (lightly slap it between your palms first to release the oils) and a lime wheel or twist. Optionally skewer 2–3 lingonberries and rest on the rim or float them in the drink.

Serve immediately.