- Gin2 oz
- Sweet Bay Peppercorn Syrup1 oz
- Simple SyrupSplash
- Jalapeno Pepper (to muddle)3 Slices
- Jalapeno Pepper (for garnish)1 Slice
Add Sweet Bay Peppercorn Syrup, simple syrup and jalapeno slices to cocktail shaker and muddle. Add gin, ice and shake until chilled.
Strain into Nick & Nora glass, garnish with jalapeno slice.
Sweet Bay Peppercorn Syrup
Total time: 15 minutes, plus at least 6 hours’ resting
Yield: 2 cups
This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced base for any drink — whether you’re adding alcohol or not.
5 medium lemons, peeled and fruit reserved
1 small grapefruit, peeled and fruit reserved
1-1/4 cups sugar
1-1/2 teaspoons whole black peppercorns, crushed
1 teaspoon flaky sea salt
3 sprigs fresh thyme
3 cloves, crushed
2 bay leaves
1. Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.
2. Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.
3. Juice the reserved lemons and grapefruit. (You should have about 1-1/4 cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.