In a metal cocktail shaker, muddle the sugar cube, strawberry and peppercorns well. Be sure to crack the peppercorns. Add the gin, Pomegranate, Tawny Port and Balsamic Reduction, vermouth and cracked ice into the shaker. Top, seal and shake vigorously. Double strain up into a chilled martini glass. Garnish with the olives on a bar toothpick.
Pour the tawny port, pomegranate juice and balsamic vinegar into a small skillet on medium heat until reduced by little less than half. Take off the heat and allow to cool to room temperature before incorporating into a cocktail.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jason Robey at Michael's Santa Monica