Name: Aegean Cooler
Yield: Serves 2
Cuisine: British
Ingredients: 50 ml pomegranate juice; 350 ml tonic water, preferably Mediterranean; 2 cucumber ribbons; 5 cm chunk of cucumber; 50 ml peppercorn syrup; 110 g caster sugar; 2 tsp pink peppercorns

Preparation info

Serves
2

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

Sip on this deliciously refreshing drink and enjoy the flavours of the Eastern Med – with an unexpected kick from the pink peppercorn syrup.

Ingredients

For the Peppercorn Syrup:

2 tsp pink peppercorns
110 g caster sugar

Method

Start off with your peppercorn syrup as you need to allow time for it to cool. In a pestle and mortar, roughly crush the pink peppercorns so they release their flavour. Put the sugar in a small pan with 110ml water and put it over a medium heat, stirring to dissolve the sugar. When it has dissolved, add the crushed pink peppercorns and bring the syrup to the boil. Immediately turn off the heat