- 1 tablespoon pink peppercorns
- Four 1-inch chunks of fresh pineapple
- 2 ounces chilled brewed green tea
- 1/2 ounce agave nectar
- 1 grapefruit twist, for garnish
How to make this recipe
- In a cocktail shaker, muddle the pink peppercorns. Add the pineapple; muddle again. Add ice, the tea and agave nectar; shake well. Fine strain into an ice-filled double rocks glass. Garnish with the twist.