Sergeant Pepper (Pineapple-Gin Cocktail With Cumin) Recipe

• 1 tablespoon (6g) whole cumin seeds
• 1/2 cup (120ml) water
• 1/2 cup (112g) sugar
• 5 whole black peppercorns
• 1 1/2 ounces (45ml) fresh pineapple juice from about 1/4 of a medium peeled pineapple (see note)
• 1 ounce (30ml) high-quality orgeat (such as
• )
• 1 ounce (30ml) fresh juice from 1 lime
• 1 ounce (30ml) Cumin-Pepper Syrup
• 4 ounces (120ml) gin, such as Calyx (see note)
• Pinch of cayenne pepper
• 1 large and 2 small ice cubes, or standard ice cubes

1. In a small saucepan, toast cumin seeds over medium heat until fragrant and just beginning to darken. Add water, sugar, and black peppercorns, stirring to dissolve sugar. Simmer for 15 minutes, strain, and let cool before using.
2. Add pineapple juice, orgeat, lime juice, Cumin-Pepper Syrup, gin, and cayenne to a cocktail shaker and add one large and two standard ice cubes (or fill 2/3 full with standard ice cubes). Shake until well chilled and frothy, about 30 seconds. Strain into two cocktail glasses and serve immediately.

cumin seeds, water, sugar, black peppercorns, pineapple juice, cumin, cayenne pepper

Taken from www.seriouseats.com/recipes/2016/06/sergeant-pepper-pineapple-gin-cocktail-recipe.html (may not work)