Place 6 pink peppercorns on a cutting board and press lightly with the flat side of a knife (or muddler) just enough to crack them and release aroma, not to pulverize.

Place the bruised pink peppercorns into the cocktail shaker to infuse briefly with the other liquids during shaking.

Shake & Build

Combine and shake

Add Grey Goose vodka (1.5 oz), St-Germain (0.5 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz) and the bruised pink peppercorns into a cocktail shaker. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain

Double-strain the shaken mixture into a chilled coupe or flute using a Hawthorne strainer and a fine mesh strainer to catch peppercorn fragments and ice shards.

Top with sparkling wine

Carefully top the strained cocktail with 2 oz chilled Provence Blanc or a dry Prosecco/sparkling wine. Pour gently down the side of the glass to preserve some effervescence.

Garnish & Serve

Express a lemon twist over the drink to release oils, then rub it on the rim and rest it on the glass edge.

Float 3 whole pink peppercorns on top of the drink or thread them on a small pick and lay across the rim. Optionally add an edible flower or small thyme sprig for visual contrast.

Serve immediately while sparkling is lively. Advise guests to sip to experience the floral elderflower, the bright citrus, and the delicate warm spice of the pink peppercorns.