I received a nice message from Anya of Travelling Bartenders asking if I would make their drink for a Bacardi competition they’d entered. I said, “Yes, of course!” and the recipe is below. 🙂
?The Companion ?
(By @travellingbartenders :))
?8 muddled black peppercorns
?2 spoons of pear puree
?20 ml lemon juice
?15 ml honey syrup (honey mixed with equal parts water)
?10ml dry vermouth
?50ml white rum
Super fresh and crisp! I actually used Sichuan peppercorns to see what happens with a bit of pepper that makes your tongue extra tingly. I also used a stick blender to make the pear puree and then shook with ice, garnished with tarragon, topped with more cracked pepper. (I didn’t have any mint for a garnish.)
