Black and Red recipe.

Black and Red

Recipe icon.
Recipe
January 04, 2019 by Alexander Sorenson

This rye-based cocktail with tart cherry juice is the perfect way to celebrate those most delicious of summer berries. The tart cherry juice, the sour lime juice, the caramel sweetness and tangy spice of the Black Pepper Rich Simple Syrup all marry beautifully with the spicy kick of rye whiskey to create a sublime summer afternoon tipple.

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What’s that? You’re stuck in the bitterly cold throes of winter and there’s no sunshine to be had? This cocktail can’t bring the summer, but it can warm the coldest of bones; forget the ice and heat everything up and you’ve got yourself an incomparable toddy and a steadfast friend to lean on until the ices thaw.

Black and Red
Recipe icon.
Recipe
January 04, 2019 by Alexander Sorenson

Black and Red

Ingredients

  • 1/2 fluid_ounce(s) Black Pepper Rich Simple Syrup
  • 2 fluid_ounce(s) rye whiskey
  • 2 fluid_ounce(s) tart cherry juice
  • 1/2 fluid_ounce(s) lime juice

Instructions

  1. Shake all ingredients together.
  2. Strain into a rocks glass with ice.
  3. Call a friend and tell them what they are missing out on.
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Meet Alexander Sorenson , Chef and Creator
Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
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