© Frances Janisch
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Serves : Makes 1 Drink

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. Slideshows: More Mocktail Recipes

How to Make It

Step

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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