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Andrew Bohrer created this spicy take on a tiki drink to marry the flavors of black pepper and gin.
1 oz. gin
1 oz. sloe gin
1 oz. peppercorn syrup (see below)
1 oz. passion fruit puree
1/2 oz. St. Elizabeth’s Allspice Dram
Glass: tiki mug
Garnish: 2 turns of a pepper mill filled with black peppercorns, orange twist and cherries
Combine all ingredients in a shaker. Dry shake and pour over cracked ice in a tiki mug. Garnish.
For pepper syrup, place 20 black peppercorns and 20 Sichuan peppercorns on a baking sheet and bake for 10 minutes at 375 degrees. Remove from the oven and place in a saucepan with a pint of water. Simmer for 10 minutes, then add a pint of sugar. Stir over low heat until sugar is completely dissolved then strain to remove peppercorns.
Andrew Bohrer, Mistral Kitchen, Seattle