Video: Bottoms up with this spring-inspired gimlet

A spring-inspired gimlet from Erik Eastman
Easy & Oskey's Erik Eastman made this gimlet, with a spring-inspired mint and pink peppercorn simple syrup, Saturday, April 4, 2015, in St. Paul.
Jennifer Simonson | MPR News

Cheers, everybody! It's spring. And that calls for a spring-inspired drink.

Erik Eastman, from the local bitters kit makers Easy & Oskey, showed us how to make a gimlet using bright, spring flavors.

He uses mint and pink peppercorns to flavor his simple syrup, but encourages you to experiment with your own favorite fresh herbs.

If you want to show off for your friends, Eastman suggests whisking powdered egg whites into the lime juice to add a pleasant frothiness to the gimlet.

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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.

Recipe: Mint and pink peppercorn simple 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.

Video: Spring gimlet