Campari, black pepper, and basil make for a deliciously herbal and earthy drink. This recipe was developed by Ian Scalzo at Bourbon and Branch in San Francisco.
For more recipes, check out 6 Spiced Cocktail Recipes from Bourbon and Branch in San Francisco »
- For Black Pepper Tincture:
- 2 ounces whole black peppercorns
- 6 ounces Everclear
- For Honey Syrup:
- 1 cup honey
- 1/2 cup boiling water
- For Autoroute Alpine:
- 1 1/2 ounces Dolin Blanc Vermouth
- 1 ounce Campari
- 3/4 ounce fresh lemon juice
- 1/2 ounce honey syrup
- 1 dash black pepper tincture
- Splash of soda
- 1 large basil leaf
Make Black Pepper Tincture: Place peppercorns and Everclear in a medium bowl. Let rest for two days. Pour mixture through a sieve, reserving liquid.
Make Honey Syrup: Place honey and boiling water in a heatproof bowl. Whisk until honey is dissolved. Let cool.
Make Cocktail: Fill a cocktail shaker with ice. Add vermouth, Campari, lemon juice, honey syrup, and black pepper tincture. Shake thirty seconds.
Fill an old fashioned glass with two large cubes of ice. Strain cocktail into glass. Top with a splash of soda. Garnish with basil leaf.