A Drink With Muddled Cherries and Rosemary-Pepper Syrup - FineCooking.com

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A Drink With Muddled Cherries and Rosemary-Pepper Syrup

Eastern Market by H. Joseph Ehrmann

Eastern Market by H. Joseph Ehrmann

By Camper English, contributor

September 21st, 2012

The bar Elixir in San Francisco is pretty great in part because they give out the recipes to their seasonal cocktails freely. The summer cocktail menu listed a drink called the Eastern Market with cherries, rosemary, and black peppers that I could practically taste just from reading the ingredients, so I requested the recipe.

The bar's owner, H. Joseph Ehrmann, says that the drink was created for the 2012 Bombay Sapphire/GQ Bartender of the Year competition. "The inspiration came from some pickled cherries I made last summer with black pepper and rosemary. While snacking on them I thought, 'These need some gin!'" he says.

Some tips on making the drink, as I learned when I recreated it at home: Pit the cherries before you muddle them. Also, heat the peppercorns in the syrup first before adding the rosemary, as they take a bit more coaxing to bring out their wonderful spiciness relative to the herb.  

And feel free to use that syrup on other drinks, or just add soda water for a non-alcoholic refresher.

 

Eastern Market
By H. Joseph Ehrmann of Elixir in San Francisco

6 Bing Cherries
1.5 fl. oz. Bombay Sapphire Gin
1  fl. oz.  Lime Juice
1  fl. oz.  Black Pepper Rosemary Syrup

Pit and then muddle cherries in the bottom of a mixing glass with muddler or wooden spoon. Add the rest of the ingredients and ice, shake, and strain into a chilled cocktail glass.

I garnished the drink with the top part of a sprig of rosemary piercing a lime slice, but no garnish is necesary. 

 

Black Pepper Rosemary Syrup

1 tsp. Black Pepper
1 Sprig Fresh Rosemary
1 Cup Water

Cook the black pepper and the rosemary in a pan until aromatic, then add one cup of water and bring to a boil. Let cook for 2-3 minutes. Strain out the solids. Add an equal amount of sugar as the volume of the water. Store in a bottle in the refrigerator between uses. If you won't use up the syrup for several weeks, add an ounce or so of vodka to help prevent the syrup from spoiling.

 

posted in: Blogs, drinks, cocktails, camper english, gin
Comments (1)

4orangecrate writes: I wonder how it would taste with Rainier cherries Posted: 11:38 pm on September 23rd

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