Hello, dear reader! It’s Thirsty Thursday and boy do I have a tasty drink for you!
There are many moving pieces to this drink, but it’s worth the work.
The first thing you do is make the Honey Pepper Syrup; it’s found in this book:
HONEY PEPPER SYRUP
- 1/2 cup boiling water
- 1/2 cup honey
- 1/2 Tbsp black pepper
All you do is take a clean jar and pour in the honey, the boiling water, and the pepper. Stir it around. Then, let it cool with the lid off. When it’s cool, strain it all through a fine mesh sieve into another clean jar and store it for a week in the fridge.
If this stuff lasts a week, I’d be shocked. I went through it in a few days!
You can use the Honey Pepper Syrup in place of simple syrup in many drinks. I find it tastes best with gin drinks, but feel free to experiment. For example, I use it to sweeten gin and tonic; it helps hide the acrid flavour of the tonic. One of my favourite drinks is the Supersonic Gin and Tonic. My best friend Joanne and I used to go to Joey’s in the Chinook Mall in Calgary and have a few of those bad boys before heading out for the night. Man, those were some fun times. What I loved is that the sweetness from the lime slush killed the harshness of the tonic.
The second piece of this drink is infusing your gin. I think a good London dry gin like Beefeater would work really well. You don’t want to use a gin that’s too botanical because it conflicts with the flavours of the honey and pepper from your syrup; I used Aviation Gin and that worked very well.
I’m fascinated by Butterfly Pea Flowers. I love how they change the colour of your drink and then change colours again with the addition of acid, like lemon juice.
What I did was I took a clean jar and measured out a couple of ounces of gin and then added a tablespoon of flowers to the jar. Then I let the mixture sit for about an hour. I strained out the flowers, squeezing them as you would a tea bag, and then I was left with this beautiful purple gin.
The flowers don’t impart any flavour at all to the gin; they just colour it.
So there it is; you have your syrup and you have your pretty purple gin. The world is your oyster!
The other thing about this drink, which may be a turn-off to some people, is that is has an egg white in it. I know you’re thinking that you’re about to embark on a journey though salmonella poisoning, but I assure you that using an egg white is safe. The addition of citrus in this drink serves two purposes: the acidic lemon juice works with the butterfly pea flowers to further change the colour of your drink from dark purple to light purplish pink; also, the lemon juice “cooks” your egg white as you shake the drink up. Trust me, it’s delicious!
Without further ado, here is the recipe!
Butterfly Honey Pepper Gin Fizz
- 2oz butterfly pea flower infused gin
- 1oz fresh lemon juice
- 3/4oz Honey Pepper Syrup (or simple syrup)
- 1 egg white
- 1-2oz club soda
1. Add the first four ingredients to a shaker and dry-shake (without ice) for about 10 seconds.
2. Add 3 or 4 ice cubes and shake very well for about 30 seconds.
3. Double-strain into a chilled fizz glass and top with club soda. Garnish with a lemon slice if you like. Serve it neat or on the rocks. Add more or less soda, as you like. You can’t go wrong!