Pinch Of Pep Recipe

Galangal-infused gin

Peel and thinly slice 1 inch of fresh galangal. Place slices in a clean jar and add 8 oz gin. Seal and store in a cool, dark place for 24–48 hours, tasting at 24 hours. When the gin has a pronounced but not overpowering galangal note, strain out solids through a fine mesh or coffee filter and transfer gin to a bottle. Yield: about 8 oz galangal-infused gin.

Simple syrup (1:1)

Combine 1 cup sugar and 1 cup water in a small saucepan. Heat gently, stirring until sugar dissolves. Cool to room temperature and refrigerate in a sealed container for up to 2 weeks.

Black pepper syrup

Crush 1 tsp black peppercorns lightly. In a small saucepan combine 0.5 cup water and 0.5 cup sugar and the crushed peppercorns. Bring to a simmer, stirring until sugar dissolves. Simmer 2 minutes, then remove from heat and steep 10–15 minutes. Strain out peppercorns and cool. Store refrigerated up to 2 weeks.

Prepare cucumber: Reserve 3 thin slices for garnish. Peel remaining half of the cucumber and cut into chunks suitable for muddling (about 6–8 pieces).

In a cocktail shaker, add the cucumber chunks and 6 fresh mint leaves. Add 0.5 oz simple syrup and 0.25 oz black pepper syrup. Gently muddle 6–8 times—press to release cucumber juice and mint aroma but avoid pulverizing the mint (you want fragrant oils, not bitterness).

Add 2 oz galangal-infused gin and 0.75 oz fresh lemon juice to the shaker. Fill shaker with ice (about 1 cup).

Shake vigorously for 10–12 seconds until the shaker is well-chilled (exterior frosts).

Double-strain the contents into a chilled highball or Collins glass filled with fresh ice using a Hawthorne strainer and a fine mesh strainer to remove cucumber solids and mint bits.

Top gently with 4 oz cucumber tonic water, pouring slowly to retain carbonation.

Garnish with the reserved cucumber slices, a lemon wedge on the rim, and a small sprig of mint. Optionally, finish with a light crack of fresh black pepper over the top (to taste) for an added aromatic pop.