Add all ingredients (except Topo Chico) to a shaker with ice and shake well. Strain over an ice sphere in a large stemless glass. Top with Topo Chico and garnish with cracked pink peppercorns.

Ingredients

• 1.5 oz Sunday Gin
• 1 oz rhubarb & raspberry shrub*
• 0.5 oz lemon juice
• 5 dashes Peychaud’s bitters
• Topo Chico, or other sparkling water of choice

*Rhubarb & Raspberry Shrub

• 2 c chopped rhubarb
• 1 c raspberries
• 1 oz pink peppercorns
• 2 c granulated sugar
• 2 c water
• 2 c raspberry vinegar

Combine all ingredients except vinegar and bring to a boil. Cook over medium-high heat until rhubarb is colorless. Let cool and finely strain. Combine syrup with raspberry vinegar and store in a sealed container for up to one week.