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Pepper & Pine


Recipe by: Michael Kapusty
Location: Dispatch Restaurant, St. Catharines, ON, Canada

Local to our home base, we've been big fans of Dispatch Restaurant in St. Catharines, Ontario since they opened, and have been so thankful for the support they've given Bark and Bitter / Novara since day one. Helmed by Australian-born Chef Adam Hynam-Smith, Dispatch describes itself as providing global cuisine and a beverage program that evoke a sense of place while focusing on low- and no-waste preparations.
The approach that Dispatch takes to transforming flavours and ingredients is unmatched, and such a welcome addition to the downtown St. Catharines core. We were so excited to see this low-alcohol Jungle Bird cocktail riff come through, topped with house-made pineapple tepache, pink peppercorn, and saline, and can attest as to just how delicious it is -- we were lucky enough to snag a Pepper & Pine to go recently through Dispatch's bottled cocktail program from their expanded cellar of unique beverage options available to-go.
Thanks for the recipe, Michael!

Ingredients

30mL Novara Bitter Aperitivo
45mL Dark Rum
45mL Housemade Pineapple Tepache (to top)
15mL Fresh Lime Juice
15mL Pink Peppercorn Sherbet
2-3 dashes Saline Solution

Preparation Instructions

  1. Add all ingredients except tepache to a cocktail shaker filled with ice.
  2. Cap shaker, and shake vigorously.
  3. Strain into an old-fashioned glass filled with ice, and top with tepache.
  4. Garnish with a spent pineapple rind and crushed pink peppercorns. 

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