STRAWBERRY RHUBARB COBBLER
SERVES 1
A cobbler is a classic American dessert—but it’s also an American cocktail served with fresh fruit, ice, and a straw. In a sly combination of the two, the base of this drink is a strawberry rhubarb shrub, a sort of lightly fermented fruit smash made with drinking vinegar. Derek’s sriracha caramel adds just the right sweetness and heat. Garnish with any berries you like. —DARREN
2 ounces Black Pepper Vanilla Whiskey
1½ ounces Strawberry Rhubarb Quick Shrub
⅛ ounce Mango Sriracha Caramel (here)
Ice
Soda water
Pour the infused whiskey, shrub, and sriracha caramel in a shaker tin. Stir until the caramel dissolves. Add ice. Give it two good shakes, pour over crushed ice in a Mason jar, and top with soda water.
Black Pepper Vanilla Whiskey
12 ounces small batch bourbon whiskey
1 tablespoon black peppercorns
2 scored vanilla beans
Seal in a Mason jar for 12 to 36 hours.
Strawberry Rhubarb Quick Shrub
1 cup halved fresh strawberries
¾ cup chopped rhubarb (or use another ¾ cup strawberries)
½ red serrano chile (if you like it spicy)
1 cup organic cane sugar
¼ cup agave syrup
1 cup apple cider vinegar
Mash the strawberries, rhubarb, serrano chile, sugar, and agave syrup in a bowl until mushy yet chunky. Let sit for 1 hour. Then stir with 1 cup apple cider vinegar, cover with plastic wrap, and ferment at room temperature for 24 hours. Strain and use immediately or refrigerate in a sealed container for up to 10 days.