With ski season in full swing, this week’s cocktail comes from Whistler—specifically, the village’s Pangea Pod Hotel. Created by food and beverage director Matt Scott and manager Raul Bautista Campos, the Dalmatian is a drink that the two say “shouldn’t work but does”. Perfect for après-ski.
1 oz vodka
¾ oz cracked-black-pepper syrup
1 oz grapefruit juice
½ oz lemon juice
To make the cracked-black-pepper syrup, combine 250 millilitres water with 6.25 grams of cracked black pepper in a pot and bring to a boil. Steep for five minutes, then fine-strain. Combine liquid with 250 grams of sugar and heat below 100° C until fully dissolved.
Pour all ingredients over ice and stir. Garnish with a rosemary sprig.