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Spiked Strawberry Punch

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One of the best parts of spring is the fresh strawberries that start appearing in the stores and markets.   We found a nice flat of fresh strawberries and put our mind to finding some new ways to enjoy the strawberries.  A classic way to enjoy fruit is in a cocktail, and fresh strawberries can make a mean punch when paired up with a nice whiskey or bourbon.



I started with one of my personal favorite bottles of whiskey, Cut Spike’s 2 Year aged Single Malt Whiskey, a locally distilled whiskey that has incredible smoothness and flavor, and paired it with a a home made black pepper and strawberry syrup as the base for my punch. The strawberry and pepper syrup makes this drink sweet with a bite, the black pepper a bold counter to the sweet strawberry.









Yield: 1

Spiked Strawberry Punch

A whiskey based strawberry punch. Perfect for summer nights.


For the Cocktail

  • 1.25 oz whiskey
  • 1 oz Black Pepper Strawberry Syrup
  • .5 oz lemon juice
  • .75 oz simple syrup
  • 2 dashes Angostura Bitters

Black Pepper Strawberry Syrup

  • 4 cups of strawberries
  • 1 cup sugar
  • 1 cup of water
  • 2 teaspoons fresh cracked black pepper


For the Cocktail

Fill a shaker with ice. 

Pour in the whiskey, syrups, juice and bitters. Shake. 

Strain into a cocktail coupe. 

Garnish with a strawberry slice.


For the Black Pepper Strawberry Syrup

Place strawberries, sugar, and water in a saucepan. 

Add fresh cracked black pepper.

Bring to a boil and allow to simmer until the strawberries are soft.

Blend until totally liquified. 

Strain the solids thru a fine mesh strainer to remove the seeds and solids. 

Store in the refrigerator.

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