Created to commemorate the opening of Birminghamâ€™s Regions Baseball Park, this zippy cocktail is like a clear crack off the bat: Its big peppery kick wakes up your taste buds, but it goes down easy.
- 1 tablespoon sugar
- 1 tablespoon black peppercorns
- 1 1⁄2 ounces Flor De CaÃ±a Gold rum
- 1 ounce cynar
- 2 ounces pale ale
Heat 1 cup water in a saucepot; do not boil. Add the sugar and peppercorns and stir until dissolved; steep 20 minutes. Strain the syrup, let cool and refrigerate up to 1 month. Combine the rum, cynar and 1 ounce of the black pepper syrup in a shaker with ice. Shake and strain into a Collins glass filled with fresh ice, and top with the beer.