The Black Peppercorn Martini

OK...OK... before you even start on me... I know a Martini is only Gin, Vermouth, & an Olive or Lemon Twist. I got that, but this little twist adds a new depth of flavor that might just surprise you and still let me get away with calling it a Martini.
Now with that out of the way, let me get on to the recipe...

INGREDIENTS
2 1/2 ounces Hendrick's Gin
1/2 ounce dry vermouth
1/4 to 1/2 ounce Black Peppercorn Syrup (See Recipe Below)
Ice

Combine all ingredients in a mixing glass and stir well to chill. Strain and Serve!

I found this recipe on the web and being a huge fan of black pepper for cooking I had to give it a try. I tried this cocktail with very dry, less perfumed gin, but Hendrick’s worked so well because of its moderate juniper and floral flavors. You might also see that I said 1/4 to 1/2 ounce of the Black Peppercorn Syrup. That is simply because for some people 1/2 ounce just kills the dryness of the Martini. So experiment and you can make these to your & your guest preferences.

The Black Pepper syrup is made by combing...

1 1/2 cups water,
1 cup granulated sugar
1 tablespoon whole Tellicherry black peppercorns
1 tablespoon cracked Malabar black peppercorns

Simmer all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved.
Bring to a boil and then reduce heat to bring mixture to a simmer; cook for 20 minutes. Remove from heat and cool to room temperature.
Strain the cooled syrup and refrigerate it in a container with a tight fitting lid.

Now you might ask..."Were in the world would I find Tellicherry & Malabar peppercorns?" Well I can highly recomend Flavorbank.com. Some times you might be able to find these at your local "Mega-Mart" or specialty food stores but, they will never match the quality of the Flavorbank spices in any way. You can also learn about their origins and what makes different in flavors and aroma.

Jennifer English (Owner of Flavorbank) has put together a collection of the finest Peppercorns, Sea Salts, & Spices from around the world. So you can not go wrong there.

I hope you will give this recipe a try. I might even being making some of these for "The History of Bar Tools & Bare Ware from the 1800's to Today" at Tales of the Cocktail in July.

Cheers everyone and Happy Shaking...