I call it, “Crimson Dynamo.” Old Tom gin, beet, carrot, black pepper syrup, apple cider vinegar. Topped with apple-celery foam and fresh black pepper.

COCKTAIL

2 oz Old Tom gin (e.g. Queens Courage)

1/2 oz fresh beet juice

1/4 oz fresh carrot juice

1/4 oz fresh lemon juice

1/4 oz black pepper syrup

1/4 oz apple cider vinegar

Apple-celery foam

Black pepper

In a cocktail shaker, combine the gin, fresh juices, vinegar, and syrup. Fill to the top with ice, and shake vigorously for 30 seconds. Strain into a coupe glass 3/4 of the way and top with apple-celery foam. Grind black pepper on the top of the foam.

BLACK PEPPER SYRUP 

1 cup sugar

1 cup water

2 tbsp freshly-ground pepper

Salt

Combine a cup of recently-boiled water, sugar, and a pinch of salt, and stir until dry ingredients are dissolved. Add the freshly-ground pepper to the simple syrup. Let the mixture cool to room temperature or preferably refrigerate overnight. Fine-strain the syrup to remove pepper grounds, or, for texture and extra heat, leave in the grounds. Scale recipe up or down as needed. Can be stored in the freezer for months and will last about 2 weeks to a month in the fridge.

APPLE-CELERY FOAM

4 egg whites

1/2 oz fresh green apple juice

1/2 oz celery juice

1/4 oz lemon juice

1/2 oz simple syrup

Fill a whipped cream canister (e.g. iSi) with the ingredients above and shake to incorporate. Charge the canister with two cartridges of nitrous oxide and chill for at least an hour before using. Store in the fridge for up to a day.