Pink peppercorns have a tropical, warm, spicy quality that Jennifer Colliau likes: "They really punch up fresh pineapple." To keep some of the crushed peppercorns in the drink, she often pours the tea mixture through a julep strainer instead of a fine strainer.
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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 It
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.
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