As a mixologist, I find myself constantly cross-applying various techniques and applications, attempting to find the absolute right fit for a particular concept. The idea is to use the extracting power of alcohol to pull out the volatile oils found in the skins of whole spices. A form of quick, or tin-infusions. The flavor of the spice can be imparted of a very short period of time- adding depth and complexity with very little effort.
Since most spice-flavors emerge on the finish, this is also a way to add a whole new layer to the cocktail experience. Here, the drink begins sweet, finds it’s spiced rum expression on the palate and then finishes with a flourish of black pepper spice. It might also be noted that some smaller seeds, such as caraway may require the use of a hand-held fine-mesh strainer.
2 oz Kilo Kai Rum
8 Whole Black Peppercorns
splash High-Proof Rum of choice
Place all into a cobbler shaker (the one with the two-part cap.) Shake well, for 15 seconds. Add ice. Stir until frost forms on the outside of the tin. Strain into a cocktail glass, leaving the peppercorns in the tin. Garnish with an irreverent smile!
Article written and cocktail recipe created by BourbonBlog.com‘s Beverage Consultant Chef/Mixologist Stephen Dennison.