Ol’ Pepper

Meaghan Dorman, Dear Irving | New York City

“When I am thinking savory for a cocktail, I think ‘chewy’ flavors, like a savory bite of food that lingers,” says Dear Irving‘s Meaghan Dorman, in response to the request for a cocktail that’s strong and savory.

To accomplish this, Dorman leans toward warmth and spice—the latter a go-to in the toolkit for this flavor profile, whether in infused syrups, spirits or as a garnish, as it amplifies the savory effect of any drink. In the Ol’ Pepper, the combination of chipotle honey and biting rye (Dorman prefers Rittenhouse) offers up a one-two punch of spice, while a dash of worcestershire provides a bonus hit of umami.


Serving: 1

  • 3/4 ounce fresh lemon juice
  • 3/4 ounce chipotle honey (see Editor's Note)
  • 2 ounces rye, preferably Rittenhouse
  • 1 dash worcestershire sauce, preferably Lee and Perrins

Garnish: lemon wheel and sprinkle of ancho chile

  1. Shake with ice and strain into double Old-Fashioned glass over one rock.
  2. Garnish with a lemon wheel and sprinkle of ancho chile.
Editor's Note

Chipotle Honey:
1/4 cup pureed chipotle
2 cups honey
4 ounces warm water

Combine chipotle and honey in mixing bowl and whisk to combine, then stir in water.