What IS that flavor?

When done right, black pepper can be a perfectly elusive cocktail ingredient. Like its cousin, salt, it adds a depth of flavor and layer of interest to a drink. And when done well, it can seem nearly impossible to figure out what “that” flavor is.

This Collins is a perfect example of this effect. A simple variation with a blackberry syrup would have been delicious – but Chris chose to add that subtle extra element of heat and it was the perfect finish.


Considering Pepper

When using black pepper in cocktails, be careful. A lot goes a long way, especially when infused with spirits, or infused in a syrup over heat. It adds a beautiful background warmth when added in moderation. Of course if you’re looking for a downright spicy cocktail – by all means, go to town!

This drink is fruity and a little bit sweet, but it’s rounded out perfectly by the herbal notes of the gin and the slow, low pepper heat. It’s not a “flat” flavor at all – all thanks to a tiny bit of pepper.




Blackberry and Black Pepper Collins
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    Blackberry and Black Pepper Collins
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      Blackberry and black pepper Syrup
      1. Combine gin, syrup and lime juice into a boston shaker.
      2. Add ice and shake to chill and dilute
      3. Fine strain into a collins glass filled with fresh ice
      4. Top with soda water and garnish with a lime wheel
      Blackberry and Black pepper syrup
      1. Combine all ingredients in a saucepan and bring to a low boil
      2. Muddle Blackberries (I used a potato masher)
      3. Allow to boil until syrup is reduced by a third
      4. Fine Strain and add a pinch of freshly cracked black pepper
      5. Allow mixture to cool before use
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