Black pepper is native to India and completely unrelated to New World chile peppers, sharing only piquancy. Piquancy is significant in cocktails, with black pepper not maintaining heat like chiles and chile peppers varying in intensity based on growing conditions.
Regulating heat in cocktails can be done through chile liqueurs with mitigated heat levels, straining chiles out before serving, or removing seeds and membranes where most of the heat is stored.
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