Sergeant Pepper
Warm-weather drinks made with pineapple are often one-note, and that note is sweet. But this cocktail is mellow, earthy, tart, and fruity.
Ingredients
- For the Cumin-Pepper Syrup:
- 1 tablespoon whole cumin seeds
- 1/2 cup water
- 1/2 cup sugar
- 5 whole black peppercorns
- For the Cocktails:
- 1 1/2 ounces fresh pineapple juice from about 1/4 of a medium peeled pineapple
- 1 ounce high-quality orgeat
- 1 ounce fresh juice from 1 lime
- 1 ounce Cumin-Pepper Syrup
- 4 ounces gin, such as Calyx
- Pinch of cayenne pepper
- 1 large and 2 small ice cubes, or standard ice cubes
Directions
- For the Cumin-Pepper Syrup: In a small saucepan, toast cumin seeds over medium heat until fragrant and just beginning to darken. Add water, sugar, and black peppercorns, stirring to dissolve sugar. Simmer for 15 minutes, strain, and let cool before using.
- For the Cocktails: Add pineapple juice, orgeat, lime juice, Cumin-Pepper Syrup, gin, and cayenne to a cocktail shaker and add one large and two standard ice cubes (or fill 2/3 full with standard ice cubes). Shake until well chilled and frothy, about 30 seconds. Strain into two cocktail glasses and serve immediately.