Eau Poivre Recipe

Prepare white pepper infusion

Combine the 1 tsp freshly ground white pepper with the 0.25 oz simple syrup in a small bowl or jigger and muddle/stir briskly for about 30 seconds to bloom the pepper oils into the syrup. This creates a peppery sweet element that integrates more smoothly in the shaken cocktail.

Rim the glass (optional)

On a small plate mix the 0.25 tsp fine white pepper and 0.25 tsp coarse salt. Run a lime wheel around the rim of a chilled coupe or rocks glass, then dip the rim lightly into the pepper-salt mixture to create a thin, even rim. Set the glass aside.

Mix the cocktail

In a cocktail shaker add the Tromba Blanco Tequila (2 oz), Del Maguey Vida Mezcal (0.5 oz), Cointreau (0.75 oz), fresh lime juice (0.75 oz), cucumber bitters (4 dashes), the pepper-infused simple syrup from step 1 (0.25 oz), and 3 large ice cubes. Seal the shaker.

Shake

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted. The vigorous shake helps integrate the pepper oils and creates a silky texture.

Double strain and serve

Double-strain the cocktail through a fine mesh strainer into the prepped chilled coupe (or rocks glass with fresh ice if preferred) to remove pepper solids and any ice shards for a clean presentation.

Thread the thin lengthwise cucumber slice onto the edge of the glass or lay it floating across the top of the drink. Float the lime wheel on the surface or clip it to the rim. Finish with a very light dusting (a pinch) of finely ground white pepper over the top—hold your hand high and tap a small amount so the pepper disperses lightly. Serve immediately.