This is hands-down my new favorite cocktail. I made batches of it twice this weekend. The key is to really crush the peppercorns for the simple syrup so it gets really spicy -- we topped the drink with a little seltzer to cool the burn.
The Dalmatian
Coral-pink and slightly opaque, this cocktail (developed by SAVEUR online editor Helen Rosner) looks demure, but it packs serious heat: bitter and sweet, earthy and deep, with a slow, lingering burn from the vodka and pepper. It's one of those drinks that makes you look at the glass in wonderment after your first sip.
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Credit: MacKenzie Smith
INGREDIENTS
1.5 ounces black pepper simple syrup*1.5 ounces Karlsson's Gold Vodka or other vodka
3 ounces fresh grapefruit juice
INSTRUCTIONS
Combine the simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. Shake vigorously for about a minute; strain into an ice-filled glass.*To make the black pepper simple syrup:
1/4 cup crushed black peppercorns
1 cup water
1 cup sugar
Place sugar, water and peppercorns in a small pot and bring to a boil, stirring once or twice. Once sugar is dissolved take off the heat and let cool. Leave the peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste.
Ratings & Reviews (1)
The Dalmatian
Reviewed by CARAMELLO on
.
This is hands-down my new favorite cocktail. I made batches of it twice this weekend. The key is to really crush the peppercorns for the simple syrup so it gets really spicy -- we topped the drink with a little seltzer to cool the burn.
Rating: 5
