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Peppercorn Syrup

Peppercorns add some savory spice to cocktails like The Slow Loris.

10 black peppercorns
10 Sichuan peppercorns
1 cup water
1 cup sugar

 

Toast peppercorns in a 375-degree oven for 10 minutes, or in a small saucepan over medium-high heat until fragrant. In a small saucepan, combine toasted peppercorns and water and simmer over medium-high heat for 10 minutes. Reduce heat to low, add sugar and stir until sugar is completely dissolved. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.

 

Andrew Bohrer, Caskstrength.wordpress.com


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