Up with peppercorns, down with pomegranate Jennifer Harvey, bar manager at 33, answered questions about her creative cocktails.
Q: Tell me about your inspiration for using pepper in so many drinks.
A: It's really not something I go into thinking "yes, I need more pepper!" The pineapple-peppercorn Woodford Reserve bourbon is used as a primary flavor, something to add smokiness, while the pineapple lends a gentle sweetness to the drink, making it a little more inviting. The drink itself was inspired by a chocolate recipe that I had found. The Woodford Reserve on its own has a dulce de leche flavor to it, maybe even a little banana, but a subtle hint of chocolate to it, which is why I figured the flavors of the chocolate would translate to the bourbon as well.
Q: The Rangpur Kiwi is a pretty complex drink. I feel like it unfolds a few different tastes over a minute or so. Is that something you can design it to do, or is it just a fortuitous byproduct of the recipe?
A: The pepper is actually more of a binding agent, leading the flavors to pop, but the pepper itself doesn't come through as much. When people ask me if they can get it with vodka instead of the Tanqueray Rangpur, or without the peppercorn, I almost always have the person try the complete drink first, and probably 95 percent of the time, they love it. If you were to drink it with vodka (even a flavored one) or without the peppercorn, it would come across as very flat. Good, but not memorable. When I came out with this drink, I had a lot of sweeter things on the menu, and I wanted to get away from that a bit, give the people something a little bit tart. It has turned out to be great success.
Q: What do you consider your signature drink?
A: That changes daily. I love the Beatnik right now, even thought the season for that is almost over. ... It just smells like Christmas and leaves me with such a warm feeling (both because of the memories associated and because of the cognac). When I was younger, my mom and I used to put cloves into oranges and hang them on strings around the house in the winter; kind of a homemade potpourri. I wanted to make something that evoked that same feeling. I am actually particularly proud of this drink right now because it won me a trip out to Vail this coming weekend for a Grand Marnier mixology summit.
Q: You think it's hard to stand out with so many people doing creative cocktail lists now?
A: I think the competition in the industry only leads to greater things. There are times that I make something, only to find it on a menu someplace else (well, something similar) and I then have to go back and kick it up. There are a lot of things that I have done that have come out wonderfully, and some things that have been total crap. At one point, I tried to make a drink based on the mirepox sauce that kitchens use…total failure. But another time, I made one that was like bruschetta that was absolutely divine -- sort of a light, refreshing bloody mary. There are things on the drink menu that aren't me. The 33-tini, belonged to my predecessor. I don't think I would ever have the kind of taste buds to put out a drink based in pucker. The pomegranate cosmo is also something that is kind of past its time; even if it wasn't on the menu, people would ask for a pomegranate drink of some sort.
Q: Are these the type of drinks you would normally have if you went out drinking?
A: I love trying other people's cocktails when I go out. You can never tell just from a description on a list what exactly you are going to get. Even with the same cocktail, two bartenders, trained the exact same way, will still find a way to make things differently. I tend to stick with not overly sweet items. If it's loaded with pucker or a neon color, I probably won't be drinking it anytime soon. And because I am very prone to migraine-based hangovers (what a twisted world, huh?), I usually limit myself to one "fun drink" and then stick with vodka (Zyr, or Kettle One) and soda for the durationBoston Globe