“We like to pair this intriguing cocktail with spicy Asian take-out when frigid temperatures call for a night in.” This is what sold me. It’s like the authors had spy cams in my home and knew exactly what to say to bait me into trying this recipe. Spicy asian take-out is a weekly occurrence for Jon and I, specifically Vietnamese take-out, and nothing compliments a cozy night in like a house-made cocktail.
I’ll warn you: if super sweet, fruity drinks are your jam, this isn’t for you. A little tart, a little spice, and just enough sweetness… this is a bit of a sophisticated drink with a bite. If you can’t handle spicy, just reduce the amount of ginger and peppercorns.
And let’s not take ourselves too seriously. If you don’t own a shaker or muddler, I’m sure you can do with what you have on hand—muddle with the handle of a wooden spoon and shake in a mason jar.
This is one of many must-try cocktail recipes in the book Shake: A New Perspective on Cocktails, which was gifted to my husband by one of the foodiest friend we have.
The Bushwick Spice Trade
4 shots gin
4 cubes cane sugar
1 shot fresh lemon juice
4 slices of fresh ginger
1 tsp. pink peppercorns
4 basil leaves
Muddle sugar cubes, lemon juice, ginger, pink peppercorns, and basil in the bottom of a shaker. Add gin and enough ice to pop above the level of the liquid. Shake, shake, shake, for 15 seconds—shake vigorously enough to break up the ice. Strain into two glasses and enjoy.