The Commonwealth

By: Hannah Lee Leidy
Photo by Andrew Cebulka

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Makes 1 cocktail

    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
  1. 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.
  2. Make the sorghum coffee: Combine ingredients until sorghum is fully incorporated into coffee.
  3. 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.

From Your New Derby Day Drink.

  • Recipe from Mara Brown, Whiskey Dry, Louisville

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