devil's pepper recipe

Cocktail Enthusiast has teamed up with the fine people at Cocktails & Classics, the LOGO TV show that combines good drinks with cult classic films. Each week, Michael Urie and friends will take a close look at campy, quotable movies like Clue, Showgirls and Hairspray while drinking CE-provided cocktails.

For the May 14 episode, the Cocktails & Classics crew will be celebrating Mother’s Day and airing Rosemary’s Baby, a frolicking good time full of evil cults and demon spawn. Naturally, you’ll want to watch this with a drink firmly in hand. So for that, we’ve got the Devil’s Pepper, a rosemary-accented take on the classic Ramos Gin Fizz that’s named for an item used in the cult’s rituals. The result is creamy, savory, damn delicious and not at all scary.

devil's pepper recipe

photo: postcardpr

Devil’s Pepper

2 oz dry gin
1 oz rosemary simple syrup
1 oz fresh lemon juice
1 oz heavy cream
1 egg white
Club soda

To create rosemary simple syrup, boil equal parts water and sugar until combined. Drop in several rosemary sprigs, turn off the heat, cover and steep for at least 30 minutes. Allow to cool before use. Then add all ingredients (except soda) to your shaker, and shake hard without ice for a full minute to achieve thick consistency. Then add ice and shake again until cold. Strain into a Collins glass without ice. Top with club soda and serve with a straw.

Cocktails & Classics airs Sundays at 8/7C.

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