Recipe courtesy of Eric Greenspan
Tom Collins with Black Pepper and Cherries
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- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 375
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 27 mg
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 375
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 1 g
- Sugar
- 55 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 27 mg
Ingredients
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Directions
- Add the cherries, sugar, peppercorns and 1 cup water to a small saucepan. Bring to a boil, then allow that to cook until syrupy and glazed, 10 to 15 minutes. Let come to room temperature. Store any leftovers in the refrigerator for up to 2 weeks.
- Combine some ice, the gin, lemon juice, a couple dashes of bitters and 2 ounces of the cherry-pepper syrup in a large cocktail shaker. Shake vigorously and pour over ice-filled Tom Collins glasses. Top each glass with some club soda. Garnish with the cherries and a crack of black pepper.
