Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Lemon Pepper Wet

A play on a whiskey sour, that highlights the wood and caramel notes of Makers Mark, and embodies the flavor of the A!

Glassware: Coupe Glass

  • 2 oz makers mark
  • 1 oz fresh-squeezed lemon juice
  • 1 oz black pepper simple syrup
  • .25 oz yellow chartreuse
  • 4 dashes bitter truth lemon bitters
  • 5 drops toasted sesame oil

Combine ingredients in shaker. Strain into a coupe glass. Express lemon peel and garnish with peel and fresh ground black pepper

Black pepper simple:
  • 1c sugar
  • 1c water
  • 4 oz black pepper

Combine water and pepper in a saucepan until water comes to a simmer. Add sugar and stir. Let simmer 3 mins. Turn off heat and let sit 10mins. Strain into an airtight container.

Garnish: 3-4 inch peel, but about 1/2 inch wide. Cut at 45 degree angle at top to create a point. Make a slice starting about 1/4 inch from top of peel going about halfway down. Make another slice another 1/4 inch down, cutting from middle to bottom left corner, repeat going to the bottom right corner. Remove excess peel. Wrap around to create a twist, place on lip of glass.

Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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