The Black Pearl
So, it’s been a while, how’ve you been? I took a much-needed hiatus from food blogging for a bit while I sorted a few things out, but there will be more about that later.
I also had to take a bit of a break from… calories. The boy and I have been doing our best to watch what we eat, get a bit more exercise and try to shed a few pounds. Unfortunately, this meant that I would have to cut back on something I love: booze. No more pitchers of martinis for me! Instead enjoying one or two drinks every few nights is a more conducive habit to good fitness goals. I wouldn’t cut drinking out completely, but applying a bit of moderation didn’t hurt.
Still, it had been a while since I’d come up with anything new on the bar and I decided that the result of my next set of cocktail experiments should reflect my “mourning period” and be colored an appropriate shade of black. Thing is, it is amazingly difficult to find “black” cocktails using Google without coming up with a lot of unhelpful results. I found a lot that have the word black in the name, but not too many that are the color black after being mixed. Or worse, recipes that didn’t “cheat” by using either Blavod Black Vodka which I wasn’t in the mood to hunt down, or Black Raspberry or Cherry liqueurs, neither of which I’m a fan of.
The Black Pearl
The flavors of peach, pear, orange and pomegranate come together for a cocktail on the sweet side with a gothic black tint.
- 1 1⁄2 oz vodka, pear infused
- 3⁄4 oz 100% pomegranate juice
- 1⁄2 oz peachtree schapps
- 1⁄2 oz blue curacao
- Shake ingredients with ice, strain into a cocktail glass, and serve.
This recipe produced the visual result that I was looking for with that “just a hint of sweet” undercurrent that I enjoy. I have no problem with pink drinks, but when it comes to my bar, the “girlier” the cocktail, the faster you’re hitting the floor… I tried adding spirits of other colors, but the flavors didn’t help the drink at all and while it isn’t “true” black, with the right lighting, it does the trick. The fun of it is that the longer the drink sits–as if you’d let this cocktail settle?!–the purple of the pomegranate separates from the blue curacao to create a BIV (as in ROY G.) spectrum of color flowing from the top to the bottom.
With my usual boldness and panache, I’ll go out on a limb and call The Black Pearl–named by a good friend–my signature cocktail for the season. I’m not likely to be creating too many more drinks this summer as that might be too much temptation to break the drinking limits, it’s a safe call.