Spring Gimlet

• 2 ounces Vikre Boreal Juniper Gin

• .75 ounces mint and pink peppercorn simple syrup (recipe below)

• 1 ounce fresh lime juice

• Powdered egg whites (optional)

• 1/2 teaspoon Easy & Oskey cherry vanilla bitters

Combine all ingredients in a cocktail shaker filled with clean ice (and a few mint leaves if you have them). Shake well for 10 seconds or longer. Strain through a fine mesh strainer. Garnish with crushed pink peppercorns or a mint leaf.

If using powdered egg whites, whisk a pinch into the lime juice to dissolve before adding the juice to cocktail shaker.

For the syrup:

• 1 cup water

• 1 cup sugar

• 1 large handful of fresh mint

• 1/4 cup crushed pink peppercorns

Combine water and sugar in a pan and stir over medium high heat until sugar dissolves. Remove from heat, add mint and peppercorns, steep two hours. Strain to remove solids. Simple syrup keeps up to two weeks in the refrigerator.