Makes 1 cocktail
¼ cup black peppercorns
¾ cup Sichuan peppercorns
1 ounce amaro
3 cups vodka
½ cup sorghum
½ cup strong brewed coffee, cooled
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
For the black pepper syrup:
For the sorghum coffee:
For the Commonwealth:
- 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.
- Recipe from Mara Brown, Whiskey Dry, Louisville