MAKES 1 COCKTAIL
2 oz. vodka, preferably Russian Standard
½ oz. pink peppercorn syrup (see below)
½ oz. fresh lemon juice
½ oz. Gran Classico bitters
1 tsp. rhubarb preserves
7 fresh basil leaves
1 oz. brut champagne, preferably Cremant D’Alsace
FOR THE PINK PEPPERCORN SYRUP (MAKES 1 CUP):
1 cup sugar
3 tbsp. pink peppercorns, lightly crushed
MAKE THE SYRUP:
Bring sugar, peppercorns and 1 cup water to a boil. Reduce heat to medium; cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat and let cool to room temperature; strain, discarding peppercorns.
MAKE THE COCKTAIL:
Combine vodka, syrup, lemon juice, Gran Classico, preserves, and 6 basil leaves in a cocktail shaker filled with ice. Shake vigorously and strain into a champagne flute; float Cremant and a fresh basil leaf.