Courtesy of Frankie Solarik, Mixologist, Kultura Restaurant
1. To make the rim mix, roast black peppercorns in the oven at 400 degrees F. for approx. for 30 minutes. Cool and grind to “dust” like texture, add 7 tbsp sugar to 1 tbsp roasted black pepper and lay out on a plate.
2. Dip rim of high ball glass with spring water, then dip in the roasted black pepper sugar rim mixture.
3. In a shaker, add 5 oz lemon juice, 1 oz simple syrup, 5 -6 mint leaves and 2 oz vodka.
Muddle for approx 5 seconds, trying not to bruise the mint by applying too much pressure.
Add lemon pieces and ice.
Shake and strain into glass, garnish with fresh mint sprigs.