Black Pepper Date Cocktail








Preparation Time



min Stove Top

Cooking Time

  • Black Pepper Date Simple Syrup
  • 280 g whole Medjool dates, pitted (about 17 dates)
  • 2 cups (500mL) water
  • 1 cup firmly packed dark brown sugar
  • 1 tbsp McCormick Black Pepper Cracked
  • 1/2 tsp McCormick Rosemary Leaves
  • 1 tbsp cornflour
  • Black Pepper Date Cocktail
  • 1/2 cup ice
  • 2 tbsp Black Pepper Date Simple Syrup
  • 2 tbsp (30mL) dark rum
  • 1 tbsp (15 mL) elderflower liqueur
  • 4 ½ tsp fresh lime juice
  1. For the Black Pepper Date Simple Syrup, place all ingredients, except cornflour, in a medium saucepan, bring to a simmer stirring to dissolve sugar. Strain mixture through a fine mesh sieve, being careful not to press too much of the pulp solids through the strainer. Place cornflour in small bowl. Add 2 tablespoons of the strained date mixture with the cornflour; mix well.
  2. Return remaining strained date mixture to the saucepan. Stir in cornflour mixture with whisk until well blended. Bring to a simmer and cook stirring for a 1 minute. Remove from heat. Cool slightly. Store syrup in tightly covered, clean container in refrigerator until ready to use. (Makes 1 ½ cups syrup. Enough for 12 Black Pepper Date Cocktails.)
  3. For 1 Black Pepper Date Cocktail, place ice in cocktail shaker. Add Black Pepper Date Simple Syrup, rum, elderflower liqueur and lime juice; shake until well mixed and chilled. Strain into beverage glass. Garnish with a sprig of fresh rosemary, if desired. Serve immediately.
Recipe Tip

Leftover Black Pepper Date Simple Syrup can be used to prepare additional Black Pepper Date Cocktails or other cocktails using caramel-coloured distilled spirits, such as rum, bourbon, whiskey and scotch.

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