Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Angharad Bailey


Blood Bath Mocktail

Cocktails & Beverages from Issue 9 – Summer 2016 – The 1970s

Carrie’s mom considered blood a curse that her daughter could have avoided had she remained sinless. But Nick Duble, of New York’s Atera, used blood as the inspiration for this sour-cherry mocktail—because temperance was the only way in Carrie’s house.

makes 1 cocktail (pictured left)

  • 6 pitted cherries (if using sour cherries, reduce lemon juice to ½ Tbsp)
  • ¾ oz black pepper syrup*
  • ¾ oz lemon juice
  • ½ oz egg white (about half of one egg white)
  • oz club soda

  • 1

    Muddle cherries and black pepper syrup in a cocktail shaker. Add lemon juice and egg white. Shake with no ice until the egg white is lightly frothy, then add ice and continue shaking. Open the shaker and add club soda. Strain into a chilled cocktail coupe.

    *Black Pepper Syrup: Combine 1 cup of sugar and 1 cup of water in a saucepan and stir to combine. Add ½ cup coarsely ground black pepper (preferably a high quality, aromatic variety like Tellicherry or Madagascar wild peppercorns), bring to a simmer then cover and simmer 5 minutes. Cool to room temperature, then strain through cheesecloth. Chill. (Syrup will be almost the color of coffee.)