Muddle the black peppercorns with the simple syrup. Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice. Garnish with a smacked sage leaf.
As so many drink development sessions begin, Lydia arrived at the bar with grocery bags filled with herbs and spices. We sorted all the produce and chose vanilla, black pepper, and sage to pair with the malt. —Jim Meehan and Lydia Reissmueller, Fall 2009