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.

Print Recipe
Blackberry and Black Pepper Collins
Blackberry and Black Pepper Collins
Servings
Ingredients
Blackberry and black pepper Syrup
Servings
Ingredients
Blackberry and black pepper Syrup
Blackberry and Black Pepper Collins
Instructions
  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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