This cocktail recently won the first annual D.C. Craft Bartenders Guild competition for best rickey.
Black pepper and lime soda may seem a strange combination, but this drink is worth the effort. Use Bombay Sapphire Gin, as preferred by the drink's creator. You may substitute Tanqueray or a Dutch-style gin such as Zuidam.
You'll need a soda siphon or ISI charger to make this cocktail.
- For the black pepper-lime soda
- 8 ounces freshly squeezed lime juice
- 8 ounces black pepper syrup (see NOTE)
- 4 ounces water
- For the drink
- 1 3/4 ounces gin, such as Bombay Sapphire
- 4 1/2 ounces black pepper-lime soda (see above)
- 3 thinly sliced lime wheels, for garnish
For the black pepper-lime soda: Combine the lime juice, black pepper syrup and water in a soda siphon or ISI charger. Shake and charge with CO2.
For the drink: Fill a Collins glass with ice. Add the gin and the black pepper-lime soda. Garnish with the lime wheels by placing them around the inside of the glass.
NOTE: To make black pepper syrup, heat a small nonstick skillet over medium-high heat. Add 1/2 cup whole black peppercorns and 2 pinches of crushed red pepper flakes; toast for 30 seconds, shaking often to prevent burning. Carefully add 1 cup water and 1 cup sugar, stirring to combine. Reduce the heat to medium-low and cook for a few minutes until the sugar has dissolved, then remove from the heat. Cool to room temperature, then strain the syrup, discarding the solids. (This makes more syrup than is called for in this recipe; cover and refrigerate for up to 2 weeks.)
From Justin Guthrie, bar manager at Central in Washington.
Tested by Michael Taylor.
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