Master of Cocktails Tea Thyme with Pepper Pig

Right then boys and girls. Time for this week’s #MasterofCocktails – this week we’re making a pork-infused wet martini. Sound appetising? Well it should – It’s delicious.

This one’s called ‘Tea Thyme with Pepper Pig’ (I’m still waiting for my cocktail-naming crown to be delivered, by the way).

Plenty of prep work to do before bringing it all together, so let’s get to it.

Master of Cocktails Next Week

You’ll be needing these…

List of Ingredients

  • 25ml of Cocchi Americano
  • A Lemon (garnish)
  • 50ml of Bathtub Gin
  • Silver Needle Tea
  • Fresh Thyme
  • Whole Peppercorns
  • 1 teaspoon of Rendered Pork Fat

Right, so – A day before we make the cocktail, we need to put our aromatics in the Americano and Fat-wash our gin. To work, then.

For the Americano – you’ll need 25ml of Cocchi Americano – into a bag.

Master of Cocktails Americano

Then sling in about this much silver needle tea per portion:

Master of Cocktails Silver Needle Tea

1 yummy sprig of fresh thyme:

Master of Cocktails Thyme

And 4 whole peppercorns:

Master of Cocktails Pepper

Seal it up, and wait until tomorrow evening:

Master of Cocktails Botanicals

Now – for the gin – we’re going to use approximately 10:1 – so for our 50ml Bathtub Gin, we want about a teaspoon. Into a bag, and give it a ‘smoosh’ about.

Master of Cocktails Pig Fat

You can now sling them both in the fridge and leave them alone until tomorrow.

Master of Cocktails Fridge

Oh yeah – forgot the pork fat recipe. It’s this. Sous vide @85 c for 2 hours:

Master of Cocktails Pig Fat

Then strain the fat off the leftover grollum and refrigerate.

Master of Cocktails Pig Fat

On the day of making the cocktail (I did it about seven hours prior), we’ll need to filter our fat-washed gin.

Master of Cocktails Fat Washed Gin

Due to the wonders of filtration, it’ll come out crystal-clear.

Master of Cocktails Wonders

We’ll leave that alone for this evening.

Master of Cocktails Gin

The final stage is to filter out the botanicals from the Americano. Mesh strainer will be fine for this. The botanicals are all pretty chunky.

Master of Cocktails Americano

Actually, no, I am going to filter that. There are some bits in there that’ll spoil things.

Master of Cocktails Botanicals

Backup filtration provided by Hario 1 cup filter…

Master of Cocktails Filter

Yep. Thought so.

Master of Cocktails Botanicals

So – the final stage is simply stirring the two pre-measured ingredients (fat-washed gin, pimped-up Americano) over ice. Tum te tum te tum…

Master of Cocktails Stir

Now leave it to sit for a minute or two whilst we prepare our garnish from Lemon Zest and Thyme. Thusly…

Master of Cocktails Garnish

Now grab a frozen Coupette, and strain the drink into it.

Master of Cocktails Coupette

Finally, Garnish, and express a bit more lemon zest over the top.

Master of Cocktails Garnish

And serve. ‘Tea Thyme with Pepper Pig’. Boom.

Master of Cocktails Tea Thyme With pepper Pig


BTW – this is *reasonably* challenging on the ‘pork-flavour’ front. You can tone down the amount of fat used if you wish. And do make sure not to leave out that spritz of lemon zest at the end. It’s an essential foil to the richness of the drink.



Joining in with #MasterofCocktails next week? Splendid. Here’s what we’re using.

Master of Cocktails Ingredients

Next week, you’ll be needing these…
Basil, Olive Oil, Eggs, a Lemon, St. George Terroir Gin, Sugar Syrup, Olives and Salt.