Some might call our current warm weather an Indian Summer. We are all awaiting that crisp feeling of fall to arrive (and stay), so in the meantime we have to improvise and find another way to keep cool. This drink from Angus Winchester (a few versions of the recipe found here and here) embraces hints of fall with cardamom and black pepper, while still being practical to slake a thirst on a warm, balmy evening. The spice is subtle, but present, making the anticipation of fall even sweeter.
The No. 4
6 cardamom pods
12 black peppercorns
2 ounces gin
1 ounce fresh lime juice
1 ounce honey syrup (1:1 honey and water brought to a slow boil then cooled)
Using a mortar and pestle, crack the cardamom pods and peppercorns. You do not want to grind the pods and peppercorns, just crack them, otherwise you will end up with crunchy bits in your drink. Place the cracked pods and peppercorns in a shaker, add the remaining ingredients with ice and shake well. Double strain into a chilled coupe glass or a short glass over ice. Garnish with a grind of fresh coarse black pepper. (Serves 1)