1 tbsp balsamic vinegar
1 tsp freshly ground pink peppercorns
1/4 pink grapefruit, juiced
2 oz vodka
1 oz pomegranate juice
2 oz orange juice
1/2 oz sweet vermouth
2 black olives, for garnish
1. Reduce balsamic by 1/3 in a saucepan over low heat until it thickens enough to coat the back of a spoon. Allow it to cool but not harden.
2. Add pepper to a mixing glass along with pink grapefruit juice. Add 1 tsp of the balsamic, then pomegranate juice, orange juice, vodka and vermouth. Stir well.
3. Fill a shaker halfway with ice. Pour mixture into shaker and shake until chilled.
4. Pour into glass and garnish with skewered olives.