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the red and black

The Red and Black (Cocktail)

I whittled this recipe down from the version they shared with Food & Wine because I needed only 2 drinks, not 10. Or at least not today, heh. As will happen when reducing from quarts and cups, the amounts didn’t totally work but fortunately, I’ve had this enough times that I could adjust things to get it right.

Key here is that sparkly black pepper simple syrup, so please don’t skip it. Make more, even, you won’t regret it because it keeps for ages in the fridge. I made it twice; the first time I used 2 solid tablespoons of coarsely ground black pepper and it was so spicy, even smelling it could make you cry. (I was using peppercorns a friend had brought me from Cambodia, lucky me, which might have had more kick.) The second time, I used whole peppercorns and the kick was a bit too mild. Thus, I’ve written it below for something in-between.

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup water
• 1 tablespoon (7 grams) coarsely ground black pepper (see Note up top)
• 4 ounces ripe strawberries, hulled and halved
• 5 tablespoons fresh lime juice
• 5 ounces (10 tablespoons) blanco tequila

TO FINISH

• 1 lime wedge
• 1 tablespoon granulated sugar
• 3/4 teaspoon finely ground black pepper
• 1/4 teaspoon kosher salt
• Ice

Make simple syrup: Combine sugar, water, and 1 tablespoon coarsely ground black pepper in a small saucepan and bring to a simmer. Simmer until sugar fully dissolves, stirring; this takes about 1 minute. Cool completely. You can hasten this along by pouring it into a glass you’ve set inside a shallower bowl of ice water; with this method, it takes all of 10 to 15 minutes. Strain syrup and discard black pepper.

Make drinks: Muddle strawberries a medium-sized jar. Add lime juice, 1/2 cup of cooled syrup (if you’re nervous about sweetness, you can hold a little more back), and tequila and stir to combine. You can chill this mixture in the fridge until needed, up until 2 days.

To finish: Swipe rims of 2 rocks or equivalent 11 or 12-ounce glasses with lime. Combine 1 tablespoon sugar, 3/4 teaspoon finely ground black pepper, and salt in a shallow plate and dip rims in it to coat them. Carefully fill glasses with ice. Divide strawberry-tequila mixture between glasses, including the muddled strawberries. Drink slowly and have no shame about using a spoon to get all of the strawberries from the glass to your mouth.