The Red and Black (Cocktail)

Recipe from Smitten Kitchen

Makes 2 generous cocktails or 4 “mini” cocktails*

Husband-Tested in Alice’s Kitchen

When the weather warms up and the local strawberries are in, be sure to save some from your shortcake, pie, and jam making so that you can prepare this deliciously spicy and refreshing cocktail.  I found this recipe on Smitten Kitchen (one of my favorite websites) and actually had all the ingredients, soooooo…..I didn’t waste any time trying it out.  *The original recipe said that it made 2 generous servings.  We had a couple of friends coming over for a casual dinner party and I thought I’d make “mini” cocktails with this recipe.  It was actually the perfect amount for each person (see photo.) For those faint of heart may not enjoy the peppery kick, but we thought it was fantastic with the cooling strawberry mixture.  The strawberries can be muddled, but I used a stick blender to blend them for easier sipping.  I loved how I could make the syrup and the actual strawberry mixture in advance, so convenient for a party.

Simple Syrup:

½ cup granulated sugar

½ cup water

1 Tablespoon coarsely ground black pepper

Combine sugar, water, and the pepper in a small saucepan and bring to a simmer.  Simmer until the sugar fully dissolves, stirring; this takes about 1 minute.  Cool completely. Strain the syrup through a fine mesh strainer.  Discard the black pepper.  Set aside the simple syrup while you make the drink mixture. (You can make the simple syrup days in advance and keep it in the fridge after straining.)

Make Drink Mixture:

4 oz. ripe strawberries, hulled and halved

5 Tablespoons freshly squeezed lime juice

5 ounces blanco tequila

Muddle the strawberries in a tall, wide-mouth mason jar.  Add the lime juice and ½ cup of the cooled syrup, the tequila and stir to combine.  (If you wish, you can use a stick blender and blend right in the jar.) Put a lid on the jar and chill in the fridge until ready to serve, up to 2 days.

For Serving:

1 lime wedge (plus more to pretty up the glass)

1 Tablespoon granulated sugar

¾ teaspoon finely ground black pepper

¼ teaspoon kosher salt

Crushed ice

Swipe the rims of 2 rocks or equivalent 11 or 12-ounce glasses with the lime wedge.  Combine 1 Tablespoon sugar and ¾ teaspoon finely ground black pepper and ¼ teaspoon kosher salt on a shallow plate.  Dip the rims in the sugar-pepper-salt mixture to coat them.  (You can do this task in advance and keep the sugar-rimmed glasses in the fridge until you are ready to serve.) Carefully fill the glasses with the crushed ice.  Divide the strawberry-tequila mixture between the glasses including the strawberries.