Red & Black Cocktail

*Disclosure: I received a complimentary copy of What’s Good in exchange for a recipe and review.  All thoughts and opinions are my own.

Today’s recipe comes from a book I recently read, What’s Good?: A Memoir in Fourteen Ingredients by Peter Hoffman.

In this memoir, Hoffman takes the reader on a quiet, meandering journey as he goes through his personal history as well as the beginning and ultimate closing of his restaurant, Savoy.

The chapters in the book are each named after an ingredient.  Then, Hoffman often takes the reader through a brief history of the ingredient and his personal connection with the ingredient. Interwoven with these stories are Hoffman’s personal history and the history of Savoy.  Plus, many chapters end with a recipe!

This is a slower, more meandering read.  If you’re in the mood for a book that invites the reader in for a laid-back journey through local ingredients and the restaurant business, this is your book.  

Today's recipe comes from the book.  Sadly, I was unable to use the ripe, local strawberries suggested in the book (it is October, after all, and I’m further North than Hoffman), so I had to make do with store bought strawberries from who knows where.  These strawberries were barely ripe and wouldn’t muddle at all (as suggested), so I pulsed them a few times in a blender to mimic the muddled strawberries.

This drink was...different.  I had no idea what to expect with the peppercorn simple syrup - it was actually sweeter than I expected!

If you’re looking for a low key read and an unexpected but good signature cocktail, try out this recipe and What’s Good!

Red & Black Cocktail

Adapted from What’s Good by Peter Hoffman

Black Pepper Simple Syrup

¼ cup water

¼ cup sugar

¾ teaspoon black peppercorns, crushed

Spice Rim Mix

1 tablespoon sugar

2-3 cracks salt

2-3 cracks pepper

Red & Black

4-5 strawberries

1 ounce black pepper simple syrup

1 ounce lime juice

2 ounces tequila

The day before mixing, make the simple syrup to allow it to fully infuse.  Heat the water to a simmer.  Stir in the sugar until dissolved.  Stir in the peppercorns.  Transfer to an airtight container and set aside for 24 hours.

Prior to serving, mix together the rim mix ingredients and place them in a shallow bowl or small plate. Rum a wedge of lime along the rim of a rocks glass and dip in the mix to coat.

To make the cocktail, place the strawberries in the bottom of the glass and muddle.  Add the liquid ingredients and stir to mix.  Garnish with a strawberry, if desired.