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A Spontaneous Libation for your Consideration

Pamplemousse au Poivre

Posted by Pimp Daddy. Created by H. Joseph Ehrmann of Elixir in San Francisco CA.
2 oz Mezcal, Banhez
1 oz Pamplemousse Rose, Giffard
1⁄2 oz Pepper liqueur, Marie Brizard Poivre de Sichuan
1⁄2 oz Lemon juice
1 ds Grapefruit bitters
Instructions

Combine all ingredients in a shaker and shake with ice. Strain into a coupe. Garnish rim with grapefruit peel cone filled with pink peppercorns.

Notes

In 2019 Ehrmann provided the following as a substitute for the Marie Brizard Poivre de Sichuan (https://www.marketwatchmag.com/cocktail-pioneer/): Elixir de Poivre cordial--8 oz 120 proof vodka, 1 tablespoon pink peppercorns, ¼ teaspoon Sichuan peppercorns, and ½ teaspoon coriander seed. Macerate 12-24 hours, strain, mix with equal parts 1:1 simple syrup

History

2018 San Francisco World Spirits Competition Cocktail of the Year

Curator rating
5 stars
Average rating
4 stars
(3 ratings)

From the Knowledge Vault

Amari & bitter friends: an update

Prior to The Great Site Update of Christmas 2014, we published a list of amari hidden under a link on the recommended brands page. We have put some time and thought into our bitter friends, and have split the list into our top dozen or so recommendations, plus a list of other amari that are available.

Some amari are easy to find; others ... not so much. There are hundreds of amari that aren't even imported to the US. Look for amari at larger liquor stores, or specialty stores in the Italian section of your city.

Click »»» Amari & friends ««« to read more, also available under RESOURCES.

 

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Recent Discussion

  • Re The Prestidigitator, 11 hours 48 minutes ago Shawn C commented:

    Does anyone have the referenced book to see if it provides any indication of the type of Madeira used (rather than just brand)?

  • Re Mondrian, 12 hours 18 minutes ago noksagt commented:

    It is a sprinkle. Auto-entered unit fixed.

  • Re The Prestidigitator, 22 hours ago yarm commented:

    What type of Madeira? Sure, there's a brand but there's a wide range of sugar content from dessert-like to bone dry acidic with all the different flavor variables from the different noble grapes used.

  • Re The Prestidigitator, 1 day ago drinkingandthinking commented:

    had to go with a boring london dry but this was top notch anyway! Creamy and delightful

  • Re Mondrian, 1 day ago Craig E commented:

    Is the powdered raspberry intended as a sprinkle atop the drink, or adhered to the rim?
    (And in either event, is "oz." the correct unit there?)