The Rangpur Kiwi (below, kiwi and fresh-squeezed grapefruit with pink peppercorn, Tanqueray Rangpur gin) may have been one of the most complex cocktails we've ever had, with multiple flavor and aroma levels still unfolding 30 seconds after we'd taken a sip. The sour kiwi taste came through on the lips, followed by the grapefruit and citrusy rangpur on the back of the tongue. Then, after we'd put the drink down, the pink peppercorn exploded out of nowhere, bringing all the flavors back together with heat and spice.
Likewise the pineapple- and roasted-peppercorn-infused bourbon was breathtaking. Literally. We lingered over its potent aroma throughout our entire stay, continually reminding ourselves of its heady tang, which was something like the blend of burnt wood, fruit, and smoke you get from roasting kebabs over a grill. The taste was equally potent, but smooth, something like a peppery, crisped pineapple upside-down cake. The Pineapple Bomb (infused bourbon, Navan Vanilla cognac, pineapple juice, ground pepper), however, proved to be one flavor too many.
The clean cinnamon and ginger taste of the Raspberry Intrigue (pureed raspberries, spice of cardamom, Effen Raspberry Vanilla vodka, Liquor 43) reminded us of dessert at an Indian restaurant. The Beatnik (Hennessey VS Cognac, Nivan Vanilla cognac, orange marmalade, hint of clove) tasted like Christmas, which is apt, since 33 has so many presents waiting for us.
33, 33 Stanhope St., Boston. 617-572-3311. 33restaurant.com