Top summer cocktail recipes for foodies
It’s summer and it’s all about the barbecue. But, wait a second: we know that inside that foodie- ready to marinate with the best spices and grill like there’s no tomorrow- there’s a hidden mixologist waiting to shine. Because if you like food, you want the best ingredients and that applies to drinks, too.
When it comes to dining, pepper and salt are a power couple. But at the bar, salt tends to dominate while pepper is forgotten (save for a bloody mary). But now that’s changing: pepper is spicing up sweet, savoury, fruity, and earthy drinks. Below are our favourite cocktails that use seasoning perfection to balance flavours. Make them sans-booze for a delicious mocktail. Enjoy!
The elegant Raspberry Black Pepper Champagne Cocktail
This drink goes the extra mile with a rim dipped in a mixture of black pepper and sugar. Using raspberry puree, oranges, champagne, vodka, simple syrup, and topping with thyme and lemon, this cocktail makes a gleeful addition to a party or brunch.
View the recipe from the Candid Appetite here.
Seasonings: Black Kampot Pepper
The tropical Painkiller
Transport to an island in the sun with pineapple juice, coconut cream, rum, and orange juice. Rather than the called-for nutmeg, we use White Pipali Pearls to add a hint of complex spice that cuts the sweetness.
View the recipe from the Spruce Eats here.
Seasonings: White Pipali Pearls
The sophisticated Dalmatian
Whip up a quick pepper-infused simple syrup and combine vodka with grapefruit juice. Don’t be fooled by the minimalism – this drink offers massive taste. Rather than black pepper, we use Red Kampot Pepper to add a hint of sweetness and colour.
View the recipe from Saveur here.
Have leftover infused simple syrup? We also suggest trying this Burnt Sage and Blackberry for Two bonus recipe.
Seasonings: Red Kampot Pepper
The invigorating Rum-chai-tea
Chai concentrate (any will do), coffee liqueur and rum might seem like an unusual combination, but you’ll get a boost plus a buzz with this spiced & iced drink. Non-dairy milk adds creaminess, and its complete with a dash of vanilla extract and sprinkle of White Pipali Pearls.
View the recipe from Imbibe Magazine here.
Seasonings: White Pipali Pearls
The spicy Bloody Mary
We make this recipe at home and it’s always a hit:
Start with really good tomato juice and vodka
Stir in Worcestershire sauce and tabasco for a bit of heat
Squeeze a wedge of lime and drop it in
Add a little dry sherry on top
Add a celery stick and 4-5 salted pepper berries – take a crunch of the berries and you’ll really taste your Bloody Mary
The classic Gin & Tonic
Fans of our Salted Pepper Berries rave about using them in G&Ts. There’s a science behind it: tonic is infused with gas which gives a slight metallic taste, and the salt around the berries neutralises it. Then the piperine-packed pepper berries wake up the taste buds, enhancing your ability to taste all the botanicals.
We use Tarsier Gin, which offers the taste of an excellent dry London gin with a subtle essence of Southeast Asia that’s perfect for summer. Top your glass of gin and high-quality tonic with a few Salted Pepper Berries along with a garnish of ginger to bring it all together.
Seasonings: Salted Pepper Berries