I love playing with flavors and ingredients, both in cooking and in cocktails – I wish I had more time to do it. Sometimes I just decide that I’m going to embark on a mission and see where it takes me – if I end up with a drink I love, it just might go onto our menu.
That’s how this one came to be – I was playing around with tomatillos, something I have never used in a cocktail before, aside from including them in a bloody mary mix. Along the way, I added some fresh red pepper, peppercorns, and a dash of my beloved absinthe too. The final result is a layered, herbaceous cocktail that intrigues with each sip – just the way I like ’em sometimes.
Sonja Special #4
1 slice Cucumber
¾ oz Tomatillo Pepper Simple (see below)
¾ oz Fresh Lime
Shake with ice. Strain into a chilled cocktail glass, and garnish with a slice of cucumber.
To make the Tomatillo-Pepper syrup, combine 1½ cups white sugar with 1 cup water, then add 2 medium-sized fresh tomatillos, chopped, and half of a red bell pepper, de-seeded and chopped. Add 1 tsp black or mixed peppercorns as well, then bring to a simmer – simmer for 5-6 minutes. Chill completely, then strain. Store in the refrigerator for up to 1 month.