This grill-inspired libation is by Robin James Wynne, the award-winning mixologist at Fynn’s of Temple Bar on Toronto’s King Street West.
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1 1/2 ounces Crown Royal Black
1 ounce Bulleit Bourbon
1 ounce jalapeno-and-peppercorn simple syrup
1 1/2 ounces smoked lemon and lime juice (3/4 ounces each)
2 dashes Angostura bitters
To make it, prepare the jalapeno-and-peppercorn simple syrup in advance by bringing four cups of water and two cups of sugar to a boil in a pot. Add a tablespoon of whole black peppercorns and continue boiling for five minutes. Meanwhile, cut five jalapenos in half and remove the seeds and white flesh completely, reserving them for another use. Take the pot off the heat, add the jalapeno halves and let steep until cool. Strain the syrup to remove all solids, transfer the liquid to a covered container and store it in the refrigerator for up to a week.
To prepare the smoked lemon and lime juice, heat your barbecue and place a smoking kit (available at most grocery stores) in it. Cut one lemon and one lime in half and place them in a shallow pan or on a layer of foil on the upper rack of the barbecue and smoke for an hour at 250 F.
Remove the citrus from the heat and let settle for 20 minutes. Using a hand juicer, juice the lemons and limes separately. Strain the liquid into a covered container through a mesh strainer to remove all pulp and chill in the refrigerator for up to a week.
When ready to make the cocktail, add the liquid ingredients to a martini shaker packed with ice and give it two hard shakes. Strain into a glass. Add two dashes of Angostura bitters and give it a quick stir before garnishing with a lemon slice.