Black Peppercorn Syrup Recipe
This syrup adds another dimension to the martini, but would liven up anything it’s used in. Its complex layers of flavor prove that pepper is worthy of more than just a few turns of the grinder.
What to buy: We made this syrup with the standard black peppercorns, known as Tellicherry, but you could seek out more exotic peppers and riff as you please.
Game plan: The spiciness will vary depending on how finely the peppercorns are cracked—finer will give you more heat, coarser will be more tame. This syrup will last up to 1 month when refrigerated in an airtight container.
- 1 1/2 cups water
- 1 cup granulated sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon cracked black peppercorns
- Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved.
- Bring to a boil and then reduce heat to bring mixture to a simmer; cook for 20 minutes. Remove from heat and cool to room temperature.
- Strain the cooled syrup and refrigerate it in a container with a tightfitting lid.