Channing Ta-Yum
Black Pepper-Infused Singani 63, Pistachio Orgeat, Blackberry Syrup, Lime Juice
Bartender Oscar Simoza of The Wig Shop | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
Black Pepper-Infused Singani 63:
750 milliliters Singani 63
2 tablespoons ground black pepper
Pistachio Orgeat:
4 cups pistachio flour
1 tablespoon vanilla extract
Blackberry Syrup:
4 cups blackberries
4 cups sugar
To Assemble and Serve:
Yield: 1 cocktail
Ground black pepper
Granulated sugar
½ ounce lime juice
2 drops saline solution
Lime wheel
METHOD
For the Black Pepper-Infused Singani 63:
Heat the water bath of an immersion circulator to 125°F. Add all ingredients to a vacuum bag and seal. Cook sous vide 2 hours. Strain, bottle, and reserve.
For the Pistachio Orgeat:
In a Vitamix Commercial blender, purée all ingredients with 1 quart water until smooth. Double strain, bottle, and refrigerate.
For the Blackberry Syrup:
In a Vitamix Commercial blender, purée all ingredients with 1 quart water until smooth. Strain, bottle, and reserve.
To Assemble and Serve:
In a small bowl, combine equal parts black pepper and sugar. Set aside. In a shaker with crushed ice, add lime juice, saline, 1½ ounces Black Pepper-Infused Singani 63, 1 ounce Blackberry Syrup, and ¾ ounce Pistachio Orgeat. Hard shake and pour into a pilsner glass. Garnish with lime wheel and 1 line black pepper-sugar mixture on the outside of the glass.
