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Roast some peppercorns in the oven for about 10 minutes to bring out their flavor and scent.
Bring 1 cup water and 1 cup sugar to a boil, reduce to a simmer. Add the peppercorn and let simmer for approximately 15 minutes. To get the full flavor, let the peppercorns cool in the pan with the syrup for maybe an hour or so. Strain into a bottle and you’re ready to start mixing.
You can muddle the basil with lime juice in your cocktail shaker. To really pull the flavor and color however, this takes quite a bit of smashing. To make your life a little easier, you can purée a handful of basil leaves, juice from 4-5 limes and just a bit of water. Strain into a container to mix with your drink.
Shake all the ingredients minus the tonic in a shaker with ice. Pour into a tall glass, and top with tonic. I added frozen strawberries for some color and a bit of flavor.
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