Charlie Watts
0.25 oz
A molasses-based rum distilled in Guyana. Most often blended from the historic wooden pot and column stills of the Diamond Distillery (DDL) and aged for up to 15 years in the tropical climate. This process produces rich, flavorful rums that are major components of 'Navy' style blends.
0.25 oz
A rum-like distilled beverage made in Java from sugar cane molasses and local red rice. Named for the 17th century Dutch-colonized capital
0.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.75 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.75 oz
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
0.75 oz
A juice made from nectarines--a stone fruit, or drupe, similar to a peach.
1.5 oz
A rum made from fresh cane juice rather than molasses and aged in charred oak barrels, lending a rich smoky flavor to the rums. Common varieties include Clement Vieux and several offerings Rhum J.M. Rhum agricole originated in the French Caribbean islands.
0.5 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
0 grated
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Used in classic cocktails like the Blood Mary and everything under that family.
1 sprig
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
Add all, except the soda, to a shaker tin. Shake with ice until chilled. Strain into a double rocks glass filled with ice. Garnish with cracked black pepper and a pineapple frond. #shake #ontherocks
A modern tiki drink with pepper and apricot from Jessica Gonzalez and Leo Robitshchek. To make the black pepper infused syrup: combine 150g crushed black pepper (pref. Tellicherry), with 800g simple syrup. Place in an iSi container and charge twice with N2O, shaking between charges. Allow to sit for 5 minutes and vent quickly. Strain through a cheesecloth. Alternatively you could make a simple syrup in the usual stovetop way, except add the crushed black pepper to the mix.
Spicy
Fresh