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Submitted on: September 26, 2025
Grapefruit and black pepper? I can’t remember where I saw this combination, but it’s been circulating in my brain for a minute. After I recently made a batch of a delicious grapefruit-forward syrup (recipe by @sennzafinne_libations), I knew I had to use the combo in a drink. For the black pepper, I made a tincture. I am sure it would be possible to do a simpler infusion on the countertop over a longer period of time, but I went for speed and high potency here. I combined 10g black pepper (dry ...
Ingredients
- 0.5 oz
- 0.5 ozAperol
- 0.5 oz
- 2 bar spoonBlack Pepper Tincture
- 1 ea
Instructions
Garnish
Build
Glass
Estimated strength
Grapefruit peel, Black pepper
Shake & Double Strain
Coupe
About 19% ABV (estimate)
By John
Craft Cocktail Creator
I love trying new ingredients, learning new techniques, and of course, creating new cocktails-- especially ones influenced by food in some way. I also love the photography/videography side of things. I’m incredibly passionate about my craft but try not to take myself too seriously. Cheers!...
Other Recipes by John
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Dry shake all ingredients, then shake with ice until chilled. Fine strain into coupe. Garnish with grapefruit peel and freshly cracked pepper.
Editor's Note
A pepper‑infused tincture lifts this gin sour, marrying citrus brightness with a subtle heat.
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Ratings & Comments (1)
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Crafted Pour
17 October 2026
This sounds like a fantastic combination! Do you happen to have the recipe for that grapefruit-forward syrup so others can try making it at home?
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