SkulduggeryIf you don't have black pepper syrup, just use more fresh pepper, it works nearly as well. I like using both because I find the freshly ground stuff has an extra zing as opposed to the more mellowed flavor in the syrup. Besides, they recently figured out that a chemical in black pepper helps the absorption of nutrients, so pour it on.
shake, strain, garnish with head on a
- ¾ oz Crystal Head Vodka
- ½ oz Pineau des Charentes
- ½ oz Grand Marnier
- ½ oz lemon
- 1/3 oz black pepper simple syrup (1:1)
- a couple extra grinds fresh pepper
pike (grape impaled on a Sword Martini Pick)
I think it's a pretty light drink with some florals and spice from the Pineau and pepper, with all the flavors tied nicely together by the Crystal Head. Perhaps something to start with before a meal without worrying about bold flavors messing with your palate before you dine.
Dan Aykroyd himself actually joined us in the chatroom for a while to answer questions and observe some of the group's handiwork. Of course, despite all the Ghostbusters references, I didn't put him together with his alias until I asked a stupid question, but in my defense, I did preface it with "Stupid question, but..." By the way, he said they were writing Ghostbusters 3 now, awesome.
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We made this at Chantanee using Pinot Noir instead of the Pineau des Charantes, largely because of my crap French pronounciation when I first read out the drinks and because it appealed to Andrew Bohrer to do it that way. We all quite liked it.
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