Black pepper—that ubiquitous spice that tops nearly every dish and even spawned a Saturday Night Live skit—imparts warmth and depth to nearly everything it seasons, including cocktails. Served at the upscale Gibraltar, located in the Grove Isle Hotel and Spa (on a private Coconut Grove island), this pink Port-based beverage is accented with apricot nectar and gets an extra bite from finely-ground black pepper.
- 2 ounces Croft Pink Port
- 1 ounce apricot nectar
- 3 grinds black pepper
- 1 ounce simple syrup
Chill over ice in a cocktail shaker, shake vigorously, serve up. Alternatively, build and serve on the rocks.