Black Pepper-Infused Vodka

Technique from Tayer + Elementary, London — used for savory, terroir-driven Bloody Marys and Martinis.

Ingredients

• Vodka750 ml
• Tellicherry Black Peppercorns25 grams

Method

1. 1.Crack peppercorns coarsely with a mortar.
2. 2.Toast briefly in a dry pan for 30 seconds until fragrant.
3. 3.Add to vodka in a sealed jar.
4. 4.Infuse at room temperature for 48-72 hours, tasting daily.
5. 5.Fine strain through coffee filter twice.
6. 6.Bottle and store at room temperature.

Notes

• Tellicherry peppercorns are the most aromatic. Use Kampot or Sarawak for floral notes.
• Perfect in Bloody Marys, Dirty Martinis, or with grapefruit.
• Over-infusing creates sharp heat — stop at peak aroma.

Batch scaling

Common batch sizes for the Black Pepper-Infused Vodka. Want a different number? Open the calculator.

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