Lately I have found myself preoccupied with cocktails. Due to the heat, my kitchen has become more of an experimental bar than a place for making food. There's been a whole lot of infusing going on. Jars and jars of spirits with ripe summer fruit, just waiting to be made into refreshing cocktails. One jar is filled with vodka, cherries, and black peppercorns, a sweet and spicy combination that I hope is going to be quite tasty over ice with some club soda and a lime wedge.
It looks like Raghavan Iyer and I share a cocktail philosophy. This recipe for Fresh-Squeezed Lime Juice with Soda and Pepper from 660 Curries can be served as-is for a tart and peppery summer refresher, or mixed with spirits to become a more grown-up cocktail. Vodka would work well, but the herbal qualities of a good gin would make this into a fantastically complex apertif.
Win '660 Curries'
As always with our Cook the Book feature, we have five (5) copies of 660 Curries to give away this week.
- Juice of 3 medium-sized limes
- 1/2 cup white granulated sugar
- 3 1/2 cups cold club soda or cold water
- 1/2 teaspoon coarse kosher or sea salt
- 1/2 teaspoon black peppercorns, coarsely cracked
Whisk the lime juice and sugar together in a pitcher, making sure the sugar dissolves completely.
Stir in the club soda, salt, and pepper.
Plop a few ice cubes in each glass, give the drink a good stir, and pour.