Black Pepper
SpiceYear-RoundUsed in ~28 drinks
A sharp, pungent heat that hits the back of the palate and the top of the nose simultaneously — black pepper in cocktails provides a savory, spicy edge that is more refined than chili heat. It emerges naturally from rye whiskey, agave spirits, and certain gins, and is increasingly used as a deliberate seasoning through peppercorn tinctures and infusions. Pink peppercorn adds a fruitier, more floral variant of the same bite.
Aroma
The nose is sharp and dry — cracked peppercorns, a woody warmth, and a tingling sensation that climbs into the sinuses before any liquid reaches the tongue.
Source Ingredients
cracked black pepperblack pepper tincturepink peppercornSichuan peppercornpepper-infused spiritrye whiskey