I love boutique hotels.
Never at a chain would you get such a unique little treat.
This past summer we were visiting Salem, MA for a wedding. Upon checking into the Merchant hotel we found a card accompanied by a little tin of peppercorns on the bedside table in our room. An homage to the history of the building, which was built by a wealthy merchant (roll credits) known for importing certain goods, like molasses for rum and especially Sumatran peppercorns. In light of this knowledge, the good folks at the Merchant hand out a recipe card (with a little bit of history thrown in) for a cocktail celebrating these items – the Rum & Pepper Daiquiri
While we missed the cocktails served at the hotel bar due to our previous engagements, we had to bring the peppercorns home to try this cocktail out for ourselves. A classic daiquiri – rum, citrus juice and sugar – with a little twist.
Rum & Pepper Daiquiri
2 oz white rum
1 oz fresh lime juice
.5 oz peppercorn simple syrup (recipe below)
Combine all ingredients and shake with ice
Pour into a glass and enjoy!
Peppercorn Simple Syrup
1 c water
1 c sugar
2 T black peppercorns
Combine ingredients in saucepan, set over high heat and stir still sugar dissolves
Turn down heat and allow to simmer for 5-10 minutes, then remove from heat
Once mixture has cooled, strain out peppercorns
Store in tightly sealed container in refrigerator for up to one month