Black Pepper Syrup
This recipe is featured in Drinks for Spring
Makes 177 ml (¾ cup)
This syrup is a key ingredient in the cocktail Bloom Berry Mocktail, but would also add a spicy flavor to a cup of tea.
Ingredients
- 100 grams (½ cup) sugar
- 10-15 whole black peppercorns
Preparation
In a small saucepan combine the sugar, peppercorns, and 118 ml (½ cup) water. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow to cool, then cover and refrigerate.
Ben Buckley
Ben Buckley graduated from the University of Massachusetts in Amherst, where he studied at the Isenberg School of Management with a concentration in Hospitality & Tourism Management. He has been at The Colonnade Hotel in Boston for the past five years and presently manages award-winning Chef Jean Joho’s Brasserie JO.
Courtesy photo
Read more from Ben Buckley
