This English Rose Cocktail combines rose-infused vodka, pink peppercorn simple syrup, and black tea for the most perfectly warming winter tea cocktail
Combine rosebuds and vodka in a mason jar for about 24 hours.
Using a mortar and pestle crush pink peppercorns. If you don't have a mortar and pestle, place the peppercorns in a bag and use a blunt object to crush them.
In a medium saucepan, combine sugar, 1 cup water, and crushed peppercorns over medium-high heat. Stir until the sugar is dissolved (about 5 minutes) and then remove from the heat to a bowl or a mason jar and let cool to room temperature.
Make two cups of tea, each with 1 cup of water and 1 tea bag. Add 1 1/2 oz. of the rose vodka and 1/2 oz. of the pink peppercorn syrup to each cup of tea. If you want your tea sweeter, add more of the syrup.
Adapted from Winter Cocktails