Black Pepper Beertail

Yield: 1 cocktail


  • 4 tablespoons freshly ground black pepper, divided
  • 1 cup sugar
  • 6 ounces full-bodied wheat beer
  • 4 apples, cored and cut into quarters
  • 5 whole cinnamon sticks
  • 1¼ tablespoons whole allspice berries
  • 4 cups water
  • 1 cup sugar
  • ¼ ounce fresh lemon juice
  • Lemon peel or apple slice, to garnish


  • To make the black pepper syrup, combine 2 tablespoons of black pepper, 1 cup of sugar, and 1 cup of water in a medium-sized saucepan. Bring to a boil, and remove from heat.
  • Allow the mixture to steep for 10 minutes, and then use a fine-mesh strainer to extract and discard the solids.
  • Add the remaining 2 tablespoons of black pepper to the infused syrup, and store it in a sealable container. Allow it to steep overnight (up to 24 hours) before straining and discarding the solids again. The finished syrup should be black in color, with a few small bits of pepper. Refrigerate for up to 2 weeks before discarding.
  • To make the homemade apple cider, combine the apples, cinnamon, allspice berries, sugar, and water in a large, thick-walled pot. Bring the mixture to a boil, and let simmer for 15-20 minutes. Let cool slightly, and use a fine-mesh strainer to extract the solids, pressing down to extract all the juice. Let cool, store in a sealable vessel, and refrigerate until ready to use (up to 1 week).  
  • To make the cocktail, combine 1 ounce of black pepper syrup, the homemade apple cider, and lemon juice in a cocktail shaker filled with ice. Shake vigorously, and strain the mixture into a cocktail glass.
  • Float with wheat beer to the rim, and garnish with an apple slice or lemon peel. Serve.