We were on a Bloody Mary kick for a while - me mixing them and Mrs. Spenser drinking them (I can't stand tomato juice). I wanted to try some with Peppar vodka, but it appears that they aren't making it anymore. So I made some of my own.
Here's the recipe. Throw several spoonsful of cracked black pepper into an 8 oz. jar. Add a dried arbol chili, just for fun. Fill with vodka. Let steep for about a week. It will turn the color of weak tea. Strain and pop in the freezer.
My version came out spicy - as in "lips and tongue are numb after 1 or 2 sips". Before it was ready, Mrs. Spenser got tired of Bloody Marys, so now we have a half pint of pyrotechnic black pepper vodka to use somehow.
Maybe I got this idea because I was hungry, or maybe because I've been reading about bacon-infused bourbon. This cocktail is just a peppery Manhattan, and contains no meat, but I call it:
Pastrami on Rye
1 shot Rye whiskey
1/2 oz. red vermouth
1/2 oz. black pepper vodka
Shake over ice and serve up in a martini glass. Garnish with a pickle.
I'm joking about the pickle.