Alright, my cocktail loving friends. I have new booze to tell you about today along with a new cocktail recipe for you to try (with said booze, of course). First, the booze is the newly released Tanqueray Old Tom Gin. Second, the cocktail is a strawberry black pepper cocktail.
Let’s start off with talking about the gin, shall we. Old Tom Gin, dating back to the early 18th century, is a sweeter style of gin. There are many classic cocktail recipes calling for Old Tom, including the Martinez (a mighty fine cocktail).
As I mentioned before, Tanqueray recently released a limited number of their Old Tom Gin. This article over at Serious Eats goes into more detail about how it is produced and some ways to enjoy it (other than this strawberry black pepper cocktail). As far as some tasting notes, I find the gin to be a combination of sweet and spicy with a bit of lime citrus.
For the drink, I knew I wanted it to be a strawberry black pepper cocktail. And I wanted to use this gin. The rest was up to experimenting. I started with muddling the strawberries and black peppercorns but the pepper didn’t come through. So, I made a black pepper simple syrup instead. That really made the pepper pop, if you will.
All together, this strawberry black pepper cocktail is a great summer drink with sweetness, spice and booze. Because everything is better with booze.
- 3 strawberries, tops removed
- ½ ounce fresh squeezed lemon juice
- ½ ounce black pepper simple syrup*
- 1-1/2 ounces Tanqueray Old Tom Gin
- Strawberry and lemon twist for garnish
- Add strawberries to a cocktail shaker and muddle.
- Pour in lemon juice, black pepper simple syrup and Tanqueray Old Tom Gin and fill shaker with ice.
- Shake and double strain into a chilled cocktail glass.
- Garnish with a strawberry and lemon twist.
- *To make the black pepper simple syrup:
- Combine ½ cup sugar, ½ cup water and ⅛ cup crushed black peppercorns in a small pot over medium heat. Bring to a boil and stir to dissolve sugar. Once the sugar is dissolved, remove from heat and let sit for 10 minutes. Strain the black peppercorns from the syrup and transfer to a glass bottle and store in the fridge until ready to use.
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Note: I was sent a bottle of Tanqueray Old Tom Gin to enjoy. All thoughts, opinions, recipe and images are my own.