Cantori-tini Recipe

For three decades, Mark has guided our tastes: worldly, sophisticated, with a sharp splash of the unexpected.  Capture that experience in a sip:

• 1 cup water

• 1/2 cup sugar

• 1/4 cup black peppercorns, coarsely crushed

• 2.5 oz gin

• 1/2 oz dry vermouth

• Ice

MAKE AHEAD: bring the water and sugar to a boil.  Stir in the peppercorns, remove from heat, and let stand until cool.  Strain.  (Syrup will keep in the fridge for several weeks).

FRIDAY NIGHT: combine gin, vermouth, and 1/2oz of black peppercorn syrup in a shaker filled with ice.  Shake well, then strain into a chilled cocktail glass.  Cheers!