Black Pepper Vodka

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Black Pepper Vodka

Post by tuner » Wed Oct 18, 2017 10:18 am

Black Pepper Vodka
Piper nigrum, the black pepper berry, is harvested green and then blanched for a few seconds to rupture the cells just beneath the skin. These cells house the aromatics in black pepper, releasing a heady combination of piney, citrusy, woody, floral, and spicy components. The flavors in black pepper are so volatile that it only takes hours, rather than days, to infuse them into a neutral spirit. Once trapped by the alcohol, the pepper flavor stays remarkably fresh. Take a sip from a year-old batch of this stuff, and you'd swear the pepper was recently freshly ground. Chug it by the shot, spice up a Bloody Mary, or reinvent the Screwdriver.
Makes 1 pint
1 fifth (750 ml/31/4 cups) vodka (80-100 proof)
1/2 cup cracked black peppercorns
1. Combine the vodka and peppercorns in a 1-quart jar. Stir to moisten the peppercorns.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of black pepper, 2 to 4 hours. Note the brief infusing time for this recipe.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Seal and store in a cool, dark cabinet. Use within 1 year.