Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup
Bartender Mike Nimmo of Messina Social Club | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
Black Pepper-Juniper Syrup:
250 grams toasted black peppercorn
100 grams toasted juniper
1.3 kilograms dark brown sugar
To Assemble and Serve:
1 ounce Norden Spirits aquavit
1 ounce Beefeater London dry gin
1 ounce carrot juice
¾ ounce lemon juice
3 dashes saline solution
2 fronds dill
Ground black pepper
METHOD
For the Black Pepper-Juniper Syrup:
Place spices into a nut milk bag and set aside. In a saucepan over medium heat, combine sugar and 1 kilogram water. Cook until sugar has fully dissolved. Submerge the spice bag in the pan and bring mixture to a boil. Reduce heat and let simmer 20 minutes. Remove from heat and let cool. Strain, bottle, and reserve.
To Assemble and Serve:
In a shaker tin, add aquavit, gin, juices, saline solution, and ¾ ounce Black Pepper-Juniper Syrup. Shake 6 seconds, then double strain into a rock glass with a large ice cube. Garnish with dill frond and a sprinkle of pepper.
