The Commonwealth

Serves
Makes 1 cocktail

Recipe from Mara Brown, Whiskey Dry, Louisville

For the black pepper syrup:

¼ cup black peppercorns 

¾ cup Sichuan peppercorns

1 ounce amaro 

3 cups vodka

For the sorghum coffee:

½ cup sorghum 

½ cup strong brewed coffee, cooled

For the Commonwealth:

1½ ounces bourbon (Angel’s Envy recommended)

¼ ounce black pepper syrup

½ ounce sorghum coffee

2 dashes Angostura Pinch of salt 

2 ounces Ale-8-One

Garnish: Lemon peel

Make the black pepper syrup: Toast peppercorns; set aside to cool. Coarsely grind peppercorns, then combine in a large container with amaro and vodka. Let steep for at least 2 hours, then strain through a coffee filter. Store in a cool, dark place.
Make the sorghum coffee: Combine ingredients until sorghum is fully incorporated into coffee.
Assemble the drink: In a mixing glass filled with ice, combine all ingredients except soda and stir well. Strain into a highball glass filled with fresh ice, top with soda, and garnish with lemon peel.