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.
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.
- 1.5 oz London Dry Gin Tanqueray
- .75 oz Blackberry and Black pepper syrup
- .50 oz Lime Juice
- 4 oz Soda Water Q Drinks
Blackberry and black pepper Syrup
- 280 grams Blackberries
- 200 grams sugar
- 150 grams water
- 1 pinch Black Pepper
- Combine gin, syrup and lime juice into a boston shaker.
- Add ice and shake to chill and dilute
- Fine strain into a collins glass filled with fresh ice
- Top with soda water and garnish with a lime wheel
Blackberry and Black pepper syrup
- Combine all ingredients in a saucepan and bring to a low boil
- Muddle Blackberries (I used a potato masher)
- Allow to boil until syrup is reduced by a third
- Fine Strain and add a pinch of freshly cracked black pepper
- Allow mixture to cool before use