Coral-pink and slightly opaque, this cocktail looks demure, but it packs serious heat: bitter and sweet, earthy and deep, with a slow, lingering burn from the vodka and pepper. See the recipe for The Dalmatian ». MacKenzie Smith
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.
Yield: makes 1 cocktail
Ingredients
For the Black Pepper Syrup (makes about 1 1/2 cups)
- 1⁄4 cup crushed black peppercorns
- 1 cup water
- 1 cup sugar
For the Cocktail
- 1 1⁄2 oz. black pepper simple syrup
- 1 1⁄2 oz. Karlsson’s Gold Vodka or other vodka
- 3 oz. fresh grapefruit juice
Instructions
- Make the black pepper syrup: 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. Chill.
- Make the cocktail: 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.
