Image by George Hodan
The Dom
Black pepper vodka, kirschwasser and amaretto blend for a warm and inviting cocktail with just a touch of lemon. Created for my friend and invaluable technical wizard. May you drink deeply of life… and cocktails, of course.
This recipe was crafted specifically with black pepper vodka. As far as I know, there is only one commercial black pepper vodka on the market –General Beauregard Dixie (others are made with jalapenos, chili and such and will not taste the same). But take heart! It’s easy peasy to infuse peppercorns in vodka and have your own craft spirit in a day or two. The recipe is included below.
Ingredients
- 2 parts black pepper vodka
- 1 part kirschwasser (do not use a sweet cherry brandy)
- 1/2 part amaretto
- squeeze fresh lemon juice
- splash of root beer or club soda (optional)
- Black pepper vodka:
- 1 tablespoon black peppercorns (Use more or less to suit your own taste. If it’s too strong, just dilute with more vodka)
- 1 pint of your favorite vodka
Instructions
- Black pepper vodka:
- Drop peppercorns in a lidded glass jar (no need to crush them)
- Add the vodka; seal and shake
- Set on the counter for a couple of days; shake occasionally
- Cocktail:
- In an ice-filled rocks glass, add vodka, kirschwasser and amaretto
- Squeeze in a little lemon juice
- Stir and sip
- Top with a splash of root beer or club soda for a slightly longer drink and a different taste
Just amazing!
Cheers!