Celebrate the end of summer with the "Last Day of August"

2 cocktails: fresh rosemary, a dozen pink peppercorns, 1/2 tsp cane sugar, 3 cl Cointreau, 3 cl rum, 12 cl Lillet, ice.

Another cocktail adventure using herbs. This is not a dry but a rather wet drink with no obvious bitters, if it wasn't for the rosemary with its astringent properties and the Lillet. The same effect is ascribed to tannins, best known for their role in delivering taste and texture to red wine.

The pink peppercorns actually have a slightly sweet taste, with their spiciness giving this brew an unexpected kick. Unlike black, white and green peppercorns, the pink variety is not made from fruit of the same pepper tree but from the Brazilian pepper tree. A little experimentation may be necessary to find out your level of comfort with this unusual additive (people with nut allergies should be careful with some of these pepper varieties though).

Lillet is a french aromatised wine with both, some sweetness and unassuming, pleasant bitter citrus notes. I found it to work well as a base for many cocktails.

Thoroughly crush pink peppercorns, rosemary and sugar. Add to ice, Cointreau, rum and Lillet. Shake and double strain. Done!

Some of the ground pink peppercorn shells will inadvertently drift to the bottom of your glass. This may look nice in a martini glass where they collect in the center. The slightly spicy and hot taste of the red pepper stays with the drink however.

Zum Wohl, cheers, enjoy.