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Recipe courtesy The Wren, New York City

At this Bowery hotspot, the beverage director, Krissy Harris, relies heavily on seasonal ingredients for her ever-changing cocktail menu, including this springtime sipper. Harris infuses her own gin with Meyer lemons. We’ve subbed a citrus-forward craft gin bottling below.


½ teaspoon pink peppercorns
3 strawberries, plus one for garnish
1½ ounces Four Peel Gin
¼ teaspoon agave nectar
Pinch of Himalayan pink salt
4 ounces Health-Ade Kombucha Ginger Lemon
Strawberry, for garnish


In cocktail shaker, use a muddler to crush the peppercorns. Add strawberries and muddle with crushed pepper. Add gin, agave, salt and ice. Shake well, and strain into a highball glass over fresh ice. Top with kombucha. Garnish with a strawberry.