Black Pepper-Honey Old Fashioned

Black pepper-honey Old Fashioned.

Lightly sweetened with honey and spiced with a touch of pepper, this Old Fashioned is a bit more complex than the classic. Rich baked Brie drizzled with honey and tart pomegranate seeds provides an excellent foil for the bold cocktail.

Black Pepper-Honey Old Fashioned

Serves | 6 |

  • 1 cup water
  • 1 Tbsp black peppercorns, plus more for garnish
  • 1 cup granulated sugar
  • 1 cup bourbon
  • Angostura bitters
  • orange peel, for garnish
  • ice

| Preparation | In a small saucepan over medium-high heat, bring water, peppercorns and sugar to a gentle boil. Once boiling, reduce heat to low and simmer for 5 minutes. Strain peppercorns from syrup and allow to cool.

In a large glass Mason jar, combine simple syrup with bourbon and stir. Evenly divide mixture into 6 highball glasses filled with ice. Add a dash of bitters to each glass and stir. Garnish with orange peels and crushed black pepper. Serve.

Baked Brie with Honey and Pomegranate Seeds

Baked brie with honey and pomegranate seeds.

Baked Brie with Honey and Pomegranate Seeds

Serves | 8 |

  • 1 8-oz Brie wheel
  • ¼ cup honey
  • ½ cup pomegranate seeds
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper

| Preparation | Preheat oven to 350°F. Line a baking sheet with parchment paper.

Place Brie in the center of prepared baking sheet and bake for 8 to 12 minutes or until bubbly. Watch Brie closely, as cheese cooks very quickly.

In a small saucepan over low heat, slightly warm honey and remove from heat. Add pomegranate seeds, salt and pepper. When Brie is finished baking, while still warm, pour honey-pomegranate seed mixture over top. Serve warm with a cheese board, tart apple slices or crusty bread.

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Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, MO. A collection of Sherrie's recipes, stories and images can be found on her Saveur Blog Award-nominated website With Food + Love.

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