Black Pepper Martini Recipe
TIME/SERVINGS
Total: Under 5 mins
Active: Under 5 mins
Makes: 1 drink
By Amy Wisniewski
When it comes to martinis, everyone has his personal preference. In this exotic take on the classic, the gin is definitely the star, but a splash of pepper syrup adds unexpected heat.
What to buy: We tried this cocktail with very dry, less perfumed gin, but Hendrick’s won for its moderate juniper and floral flavors.
We also sampled dry and very dry vermouths, and found that, even with the addition of the pepper syrup, a dry vermouth like Noilly Prat had the best balance.
This recipe was featured as part of our Bring Happy Hour Home story.
- 2 1/2 ounces gin
- 1/2 ounce dry vermouth
- 1/2 ounce Black Peppercorn Syrup
- Ice
- Combine all ingredients in a shaker filled with ice. Stir with a bar spoon, and strain into a chilled cocktail glass. Serve.
COMMENTS | ADD YOUR OWN
sounds great but where do you get the b.p. syrup?
If you click the link on Black Peppercorn Syrup it will take you to a recipe - it's basically simple syrup simmered with peppercorns - pretty easy!
This sounds awesome. Could be a prelude to tonight's dinner!
I really wanted to like this drink (I am an avid gin martini drinker), but the combo of the sugar and the pepper in the syrup was just plain icky. I couldn't even finish the martini, which was a first for me!
I really wanted to like this drink (I am an avid gin martini drinker), but the combo of the sugar and the pepper in the syrup was just plain icky. I couldn't even finish the martini, which was a first for me!
sorry folks, I'm an also avid martini drinker, and although I excitedly made the syrup this afternoon, this martini is sort of gross. By gross, I mean it's pretty darn sweet, too sweet for me.
Maybe we can figure out a way to keep the pepper and lose the sweet.
sounds terrible, really
Martini + Syrup? Sounds more like a Black Pepper Gin Rickey without the Lime. I wouldn't finish this drink either. Bunk!
I've infused vodka with black peppercorns (took less 48 hours), maybe that and some dry vermouth would work (normally a gin martini guy). Or maybe try infusing some Gin with peppercorns. Think I'll try that next.
Doesn't anyone remember "James Bond"? In one of the books he described "cheap russian vodka" & sprinkling pepper in it to take the thin layer of oil floating on top, to the bottom. Then continued to drink it that way because he had "aquirred the taste"......
trader joe's has a black peppercorn SAUCE which may work better than the SWEET SYRUP in this drink. being a big fan of black pepper but not sweet drinks, i am going to try such this weekend. will return with my comments on monday.
I heard about this drink about a year ago, but couldn't find Black Peppercorn Syrup. I decided to make my own. I used 3 ounces of simple syrup with 1 and 1/2 Teaspoons each of crushed Tellicherry & Malabar Bblack peppercons. I let it sit for a week and strained it. BAAAAAD MISTAKE! WAY TOO MUCH PEPPER! I started over and used a total of 1 teaspoon of crushed black peppercorns and let it stand for 3 days. As Steve McQueen said in "The Great Esape"..."Not Bad."
Has anyone tried it with just dashes of this pepper syrup? 1/2 fl. oz. seems way too much for a "dry" cocktail. I think the syrup just needs to be intense enough.
I think I'll try it myself...