The Mill’s The Iceman Cometh


This cocktail is one of the most popular on the menu at The Mill in downtown St. Petersburg.

It’s light, with bright citrus notes and a hint of sweetness, and a perfect elixir for steamy Tampa Bay.

May 24, 2017


White pear puree

  • 1 pear
  • Splash lemon juice

Peel and core a ripe pear. Cut into chunks and puree in a food processor or blender until smooth. Splash of lemon juice helps prevent browning.

White Pepper Syrup

(Inspired by The Mill; simple syrup and puree instructions from edible)

  • 1 cup white sugar
  • 1 cup water
  • 2 oz. white peppercorn

Combine sugar and water in a small saucepan, stirring over medium heat until sugar dissolves. Add white peppercorn to mixture and simmer at the lowest temperature possible for 30 minutes, checking regularly to prevent burning. Cool, strain into a container with an airtight lid and store in refrigerator for up to one month.


Combine all ingredients in a shaker with ice; shake vigorously. Strain the cocktail into a rocks glass with a large ice cube. 


  • 1 oz. white pear puree
  • ¾ oz. lemon juice
  • ¾ oz. white pepper syrup
  • ½ oz. Ginger liqueur
  • 1½ oz. vodka


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