Paradisio Recipe

Simmer

Combine strawberries, sugar, water, and cracked peppercorns in a small saucepan over medium heat. Bring to a low simmer, stirring until sugar dissolves. Simmer gently for 6–8 minutes until strawberries are soft and syrup is fragrant with pepper.

Macerate and strain

Remove from heat and stir in 0.5 oz fresh lemon juice. Let the mixture steep off heat for 10 minutes to let peppercorn flavor infuse. Strain through a fine-mesh sieve or cheesecloth into a heatproof container, pressing solids to extract syrup. Discard solids. Cool to room temperature, then refrigerate. Yields about 1 cup; use 0.5 oz per cocktail.

Chill a rocks or coupe glass by filling with ice and setting aside while you mix the drink.

Add 2 oz G4 Blanco tequila, 0.5 oz Cointreau, 0.5 oz Cappelletti, 0.75 oz fresh lemon juice, and 0.5 oz strawberry-peppercorn syrup to a cocktail shaker.

Fill the shaker with ice (about 6 large cubes). Dry shake is not necessary; shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Discard ice from the chilled serving glass and add fresh serving ice if serving on the rocks (or leave glass chilled and no ice for a coupe).

Double-strain the cocktail into the chilled glass using a cocktail strainer and a fine mesh strainer to remove any small solids or ice shards. If serving on the rocks, pour over 1 cup of fresh ice in the glass.

Thread a strawberry wheel onto the rim or place it on the glass edge.

Lightly crush 1 tsp of fresh cracked peppercorns between the palms or with a mortar and pestle and sprinkle a small pinch over the strawberry and the top of the cocktail to release aroma. Be conservative—pepper should be aromatic, not overpowering.

Express a lemon twist over the drink to release oils, run it around the glass rim and drop it into the cocktail.

Serve immediately.