The Number Four, Cocktail

The Number Four is a cocktail created by the Tanqueray Global Ambassador, Angus Winchester. I stumbled on this one on Pinterest and the thought of cracked black pepper and cardamom floating in gin really floated my boat.

Sources vary as to whether this has black pepper in, and the exact proportions seem to be hard to come by, so I have done my best to piece it together.

Without further ado, I give you…

The Number Four

  • 6 Whole Cardamom Pods
  • 12 Black Pepper Corns
  • 2oz Gin (Tanqueray)
  • 1oz Lime Juice
  • 1oz Honey Syrup

Crack the cardamom pods and black pepper (I used a pestle and mortar) and add to a cocktail shaker. Add the honey syrup (1:1 honey & water), lemon juice and gin; shake. Pour into a glass over ice.

Lacking a single lime in the house (I know, a bit remiss of me) I used lemon juice.

I thought this was going to be a monster of pepper and cardamom, but it turned-out to be quite subtle. The sweet/sharp balance is good and the gin is not dominated, nor dominant. All in all quite a good, simple drink.

I ended up adding a splash of cardamom bitters to perk mine up a bit, but this is because I was expecting a lot of cardamom and was disappointed when it wasn’t there.

I would be tempted to distil some cardamom and pepper distillate for this drink, as its only down-side is gritty lumps of cracked-spice floating around in it.




2 thoughts on “The Number Four, Cocktail

  • March 16, 2012 at 11:12 pm

    The drink actually came from 1105 in Copenhagen and the pepper should really be just grated on the top. And you should really just crack the cardomom pods and not crush them…but it is a tasty drink.

    • March 16, 2012 at 11:34 pm

      Blimey, you didn’t waste any time. Thanks for the clarifications.


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