peppercorn syrup
Where salt once dominated the world of mixology, pepper is now
given room at the bar. This peppercorn-infused simple syrup
gives a spicy kick to your favorite summer cocktails.
1 tablespoon whole black peppercorns
2 tablespoons Sichuan (Szechuan) peppercorns
1 cup water
1 cup turbinado sugar
In a small saucepan, lightly toast peppercorns over medium-high
heat just until fragrant. (They may smoke a bit, but be careful
not to burn them.) Combine toasted peppercorns and water in a
small saucepan and bring to a simmer. After 10 minutes, reduce
the heat to the lowest point. Add the sugar and stir until
completely dissolved. Immediately strain off peppercorns,
pouring the reserved liquid into a clean jar. Let cool for a few
minutes, then cover the jar and store in the refrigerator for up
to two weeks.
