Black Peppercorn Syrup Recipe
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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.
INGREDIENTS
- 1 1/2 cups water
- 1 cup granulated sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon cracked black peppercorns
INSTRUCTIONS
- 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.
Oooh oooooh! Just made this, but with substituting a tablespoon of szechuan peppercorns for the cracked black peppercorns. So good! (Must go lie down now--much too good, too much.....)
This was a terrific addition to the gin (we only had Beefeater in the house, even though Hendricks is our norm, but it was still great). We also macerated strawberries in some (since they were early, they were a little tart) and then dumped it all over good vanilla bean ice cream - yum!
Strawberries and black pepper are amazing together, why not drizzle some syrup over fresh strawberries...
Perhaps off-subject, but I've had what is referred to as a "Cajan" martini where vodka has had hot peppers marinating for some time. Then the regular martini is prepared (shaken, not stirred, in cracked ice) with a touch of the heated vodka added. While I'm a traditional dry martini drinker, once in awhile I get wild and try something different...
Going to be a glaze for fish at my house this week.
And then there's white pepper ice cream... Jean-Georges speciality for many years at 3rd Ave outpost Vong
I would advise against simmering vermouth... I think you'd find it'd mute/kill the flavor.
If you wanted to avoid adding sweetness to the drink, I'd instead try creating a black pepper tincture (add a bunch of cracked peppercorns to grain alcohol / let stand for a week / drain) and add a few drops of that to your martini.
I would advise against simmering vermouth... I think you'd find it'd mute/kill the flavor.
If you wanted to avoid adding sweetness to the drink, I'd instead try creating a black pepper tincture (add a bunch of cracked peppercorns to grain alcohol / let stand for a week / drain) and add a few drops of that to your martini.
Is this too sweet? What about just simmering cracked peppercorns in vermouth to cut down on the sugar for what should ultimately be a nearly dry cocktail?
topping ice cream with black peppercorn syrup sounds good to me !
the best bowl of vanilla ice cream i had ever eaten had minced jalapenos included !
sounds bizarre but try it !
how peppery is this? I love black pepper... and could see even adding more
What about topping ice cream with it? When I think of a black pepper pairing I always think of vanilla.
Black pepper as a sole flavoring or condiment is underrated outside of some Asian cuisines. Growing up in Savannah I would often have black pepper shrimp; shrimp baked with a blanket of black pepper and salt. How 'bout a hot finishing glaze for sauteed shrimp?
Have you tried?
Grat and easy recipe, I've tried it yesterday and now I've got a jar fill with syrup. Any suggestions for usage (I can't spend all day drinking martinis;-))