A riff of the Peter Piper we present below–we were struggling to find any sort of passionfruit locally, so we had to improvise (shocker: it’s difficult to find tropical fruit in Colorado in February). The result is refreshing and complex, and it has a kick from the black pepper syrup.
Ingredients:
- 2 lime wedges, plus lime juice as needed
- 10 dashes Lucini White Balsamic Vinegar
- 3/4 oz Tellicherry Black Pepper Syrup (recipe below)
- 3/4 oz pineapple juice
- 1 oz tonic water
- 1 oz ginger beer
- Pineapple fronds and/or pineapple slice, for garnish
Instructions:
Squeeze the lime wedges into a jigger and then fill the jigger with lime juice until you reach 1/2 oz. In a cocktail shaker, combine the lime juice, lime rinds, and remaining ingredients except the garnish. Fill a highball glass with crushed ice. Add a few ice cubes to the shaker, cover, and shake vigorously, essentially whipping the ingredients. Strain the mixture into the glass and garnish. Add a splash of ginger beer and tonic water, and stir gently to combine. Serve immediately and enjoy!
This soft cocktail has a complex and somewhat bold flavor profile with a balance of sweet, sour, and spicy notes. The lime juice and vinegar provide the sour element, while the Tellicherry black pepper syrup adds a spicy kick. The ginger beer adds a touch of sweetness and spice, the tonic water adds a gentle bitter undertone, and the pineapple juice provides a fruity sweetness.
