Before I opened Dale's Fried Pies, I made cocktails fairly often. I enjoyed tasting new and obscure liqueurs, trying out different techniques, and sharing my creations with friends and my sweetheart. I haven't been making very many cocktails recently, but found the time to whip something up this weekend for a little sipping and reading on the porch after a long week. It's a great combination of sweet, spicy and tart. Sip up!
1/2 C water
1/2 C sugar
1/2 T black peppercorns
1/2 T pink peppercorns (can substitute black if pink are unavailable)
4 slices ginger
2 oz rye whiskey
Heat water and sugar over medium heat, stirring until sugar is totally dissolved. Add peppercorns and ginger and simmer for two minutes. Remove from heat and let cool to room temperature. Strain ginger and peppercorns.
In a highball glass with ice, pour 1 oz syrup (above) and 2 oz rye. Add juice from 1/2 lemon, and top with sparkling water to top of glass. Stir and enjoy!