The Mimi Recipe

Ingredients

• Freshly ground pink peppercorns, for rimming the glass
• 1 lemon wedge, for rimming the glass
• 1 Pink Peppercorn Fennel Cube (recipe follows)
• 1½ ounces gin
• ½ ounce fino sherry
• ¾ ounce freshly squeezed lemon juice
• ½ ounce fennel peppercorn simple syrup*
• Peppercorn tree leaves, for garnish
• Fennel fronds and slices, for garnish
• *FENNEL PEPPERCORN SIMPLE SYRUP INGREDIENTS:
• 1 cup sugar
• 1 cup thinly sliced fennel bulb
• 1 teaspoon pink peppercorns
• FENNEL PEPPERCORN SIMPLE SYRUP DIRECTIONS:
• In a small saucepan over high heat, combine the sugar, fennel, pink peppercorns, and 1 cup of water.
• Heat, stirring, until the sugar dissolves.
• Cover and let steep at room temperature for at least 1 hour, then strain through a fine-mesh sieve into a lidded jar or bottle.

Directions

1. Pour enough ground peppercorns into a shallow dish to rim a glass.
2. Wet the rim of a double Old Fashioned glass with the lemon wedge and dip the rim into the peppercorns. Shake off any excess.
3. Place the Pink Peppercorn Fennel Cube in the glass to temper.
4. In a cocktail shaker filled with plain ice, combine the gin, sherry, lemon juice, and simple syrup.
5. Cover and shake for 15 seconds.
6. Double strain the drink into the glass over the cube.
7. Garnish with peppercorn tree leaves and fennel fronds and slices.

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Updated: 2020-05-09

Pink Peppercorn Fennel Cubes Ingredients

• (makes 4 cubes)
• 4 fennel fronds
• Pink peppercorns
• Peppercorn tree leaves (optional)
• 2-inch clear cube mold

Pink Peppercorn Fennel Cubes Directions

1. Place 1 fennel frond in each compartment of the mold, then add pink peppercorns and leaves, if using.
2. Fill the mold with water and freeze until solid, about 30 hours.
3. Remove the cubes from the mold, polish them, and keep frozen until ready to use.