A Sassy, Juicy Summer Drink: Strawberry Black Pepper Gin Cocktail

Y’all, I have found my drink of summer!!  This strawberry black pepper cocktail is juicy and refreshing, with a little bite.  And I am making it on repeat.  

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I’ve adapted this to my personal tastes from Smitten Kitchen’s original recipe.  First, true to form, I swapped gin for the tequila she recommends (I am emphatically NOT a tequila person.)

Her technique was a bit different (stirring, not shaking) and she says to make a double batch and put it in the fridge ahead of time, so the flavors can marry.  I tried that, and liked it fine, but found I preferred it freshly made.

So instead, I muddled the strawberries separately and then shook up the gin, lime juice, and black pepper simple syrup with ice in a shaker, just like a gimlet.  This takes an extra step or two, but it’s still just one shaker and one glass. 

I did try to simplify it further, but I just strongly preferred this method.

I also tweaked the black pepper simple syrup a bit, which I’ll talk about more below.  And then I added a bit of basil simple syrup to the top, which really took this to over-the-top delicious.  It’s not a requirement, but you definitely need to try it!!  (And then make a basil gimlet with the rest.)

Finally, a topper of soda water really made this immensely refreshing—it brightened up the flavors a bit, the aeration really made a difference.

One other tip:  the strawberries really make all the difference, so make sure yours are really ripe (almost starting to tip over into overripe), so they’ll have plenty of juice and flavor.

Back to that black pepper simple syrup.  I found the original recipe’s black pepper amount to still be WAY too potent.  So I backed off even more, and like the current balance. 

Note, I did try a rich simple syrup (2:1 vs. 1:1 ratio) but it didn’t work as well…it’s all about getting the sweet-to-spice ratio right.

I also tried it with whole peppercorns (1/8 cup), but it was just too subtle to stand up to the strawberry and lime.

You’ll want to make the black pepper simple syrup ahead of time if possible (to get it cooled down), or quick-cool it in a glass sitting in a shallow bowl of ice water.

To make your cocktail, cut your strawberries into chunks and place in the bottom of your large rocks glass.  Muddle the strawberries using a muddler (or the end of a wooden spoon).

In a cocktail shaker (this is my fave!), add lots of ice, the lime juice, black pepper simple syrup, and gin.  Shake for 10-15 seconds.

Strain the mixture into the glass with the muddled strawberries.  Discard the ice.  Then pour the strawberry and liquid mixture BACK into the (now empty) cocktail shaker.  Give it a few good shakes. 

Add ice to your rocks glass and pour the full cocktail shaker back into the glass (don’t strain).  If desired (and I strongly recommend!), add a drizzle of basil simple syrup to the top of the glass. 

Top with soda water, and give it a gentle stir.  

Don’t forget to eat the boozy strawberries at the end…they’re so delicious!

There are a couple other fun twists that I tried, and you could consider:

• Muddle the strawberries with fresh mint or basil
• Add a TINY bit of balsamic vinegar with the strawberries

Strawberry Black Pepper Gin Cocktail

Adapted from Smitten Kitchen

The Drink of Summer: A Strawberry Black Pepper Gin Cocktail

Yield: 1 cocktail

Prep Time: 10 minutes

Total Time: 10 minutes

This juicy, kicky strawberry black pepper cocktail is the perfect summer drink...a fruity gin cocktail with just a hint of bite from the black pepper simple syrup. Super easy, you'll be making this on repeat!

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Ingredients

• BLACK PEPPER SIMPLE SYRUP
• 1/2 cup of granulated sugar
• 1/2 cup of water
• 1/2 tablespoon of coarsely ground black pepper (fresh is best)   
• COCKTAIL
• 4 ounces of ripe strawberries, hulled & cut into chunks (about 2 medium/large)
• 2 ounces of good London Dry gin (I recommed a more citrus/floral-forward vs. strong juniper/herb)
• Scant 1 ounce of black pepper simple syrup
• 1 1/2 ounces of fresh lime juice
• Soda water, to top/finish
• Optional but recommended:  1/4 ounce of basil simple syrup, or plain if it's too peppery

Instructions

1. Make the simple syrup:  In a small saucepan, combine the sugar, water, and black pepper over medium heat.  Stir together until the sugar fully dissolves, and bring to a simmer.
2. Cool completely.  You can either make this ahead, or pour it into a glass sitting inside a shallower bowl of ice water (so it will cool quickly).
3. Strain the syrup through a fine mesh sieve and discard black pepper.  This will keep in the fridge for 2-3 weeks.
4. Make the drink:  Dice the strawberries into chunks and place in the bottom of your large rocks glass.  Muddle the strawberries using a muddler (or the end of a wooden spoon).
5. In a cocktail shaker, add lots of ice, the lime juice, syrup, and gin.  Shake for 10-15 seconds.
6. Strain the mixture into the glass with the muddled strawberries.  Discard the ice. 
7. Then pour the strawberry and liquid mixture BACK into the (now empty) cocktail shaker.  Give it a few good shakes. 
8. Add ice to your rocks glass and pour the full cocktail shaker back into the glass (don't strain). 
9. If desired (I strongly recommend!) add a drizzle of basil simple syrup to the top of the glass.  Top with soda water, and give it a gentle stir.  Enjoy!  (Tip:  make sure you eat the strawberries!!)

Notes

• If you don't have basil simple syrup, you could also muddle a bit of fresh basil with the strawberries. I really love the basil simple, though, and it makes an amazing basil gimlet.

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