Black Peppercorn Syrup

Black Peppercorn Syrup

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    Difficulty: Easy
    Total Time: Under 5 mins
    Makes: 1 1/2 cups
    Black Peppercorn Syrup
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    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. 1Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved.
    2. 2Bring 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.
    3. 3Strain the cooled syrup and refrigerate it in a container with a tightfitting lid.
    • Black Peppercorn Syrup
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