- SERVINGS: 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.
- 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.