60 ml Chandon Brut
10ml pink pepper berries syrup*
40ml grapefruit juice
1 chilli pepper
Ice cubes to chill
Chill the pink pepper syrup and the grapefruit juice in the mixing glass. Strain the mixture to a flute glass and then add Chandon Brut. Garnish with chilli pepper.
*Pink pepper berries syrup
35 fl.oz. (1 L) water
4.41 lbs. (2 kg) cane sugar
1. 76 oz. (50 gr.) crushed pink pepper
Heat the water in a saucepan. When close to boiling point (90°C/ 194°F), turn off the heat. Add sugar and stir it until dissolved. Add the crushed pink pepper and stir again. Let it rest for 90 minutes and then strain it to remove the pepper residue.