This is probably one of the most simple martini variations I’ve encountered. It’s also surprisingly good.

It’s basically a normal martini with freshly ground pepper stirred in.

That’s it.

I know – it sounds potentially vile. But extensive scientific research* has revealed the truth.

You start by making a classic martini with lemon peel.

For this variation lemon is more effective than olive. It pairs much better. Be sure to squeeze the lemon peel into the glass before pouring so you really get that citrussy aroma from the peel to fill your nose before you sip.

Next grind in some fresh pepper. It’s really got to be freshly ground, not pre-ground, so as to release the spikey aroma.

You should also be generous or you won’t fully get the taste. Too little pepper will be drowned out by the fire of the drink. Don’t be shy.

I really like my pepper grinder by the way. It was £15 from IKEA.

Use the lemon peel to stir the drink, otherwise the pepper will float on the top.

And that’s it – serve!

My verdict was that it was surprisingly pleasant for most of the drink – especially those first few sips. The texture and taste at the very end of the drink was slightly less ideal. It develops a bit of a sandy texture when the pepper becomes concentrated in the last few sips, but it’s definitely survivable.

Overall the flavour was sharp and uplifting. It really complimented the spirit and whet the appetite. I will definitely serve this more often.

It goes well with the umami category of foods (such as cheese and meat) plus most things wheat-based, as well as anything with herbs. The two cuisines I found myself thinking about were Italian and Russian which might serve as effective inspiration for what to pair with the drink or what to serve as a meal afterwards.

As mentioned before, the lemon peel goes really well with the pepper. It’s a very enlivening pair of flavours that to me, feels very Italian.

At the same time, however, the concept of pepper being added to a well-established drink might raise an Italian eyebrow. Why mess with a classic? Nonetheless, the aroma alone should be enough to pique the interest.

Based on the flavour profile alone, I’m going to be bold and suggest that I would wear this flavour combination as an aftershave. My favourite ever cologne is now discontinued but was Bang by Marc Jacobs, which had a pepper-leading element to its fragrance profile. Please make a comeback, or at least try making something based on the pepper martini, because I would buy it.

Take my money!

Otherwise, if you’re making yourself a classic martini with lemon peel before a good meal, perhaps with Italian or maybe Russian influences, why not try grinding in some fresh pepper and see if it gets your taste buds fired up.

Enjoy! (Hopefully)

*if you skipped all the way to the end to check my academic citations well done, but we all know how I tested the hypothesis.