A bit iffy about that leftover red? Turn it into a delicious peppery syrup to jazz up a sour. Serves 1
RED WINE AND PEPPERCORN SYRUP: Bring all ingredients to the boil in a small saucepan, stirring to dissolve sugar. Leave to simmer for 5 minutes, then cool. Strain off peppercorns. This can be kept for up to 5 days in the fridge.
FOR THE COCKTAIL: Add all ingredients to an ice-filled cocktail shaker, strain into an ice-filled glass and add a lemon zest twist to serve.
TIP: We used an ice sphere with lemon zest frozen into it.
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