Unique cocktail syrups can turn an average cocktail into a showstopper. This pink peppercorn simple syrup is first in a series designed to turn your cocktail or mocktail situation up to eleven.
In the craft cocktail world, cocktail syrups are the Hit Makers, working their magic behind the scenes to…well…make hits.
Putting it in musical theatre terms, cuz that’s how we do, if the cocktail is Eliza Doolittle, cocktail syrups are the Henry Higgins’. If the cocktail is Little Orphan Annie, cocktail syrups are its Daddy Warbucks. And, because three really is the magic number, if the cocktail is Cinderella, cocktail syrups are the Fairy Godmothers (finally a female character who wasn’t changed by a man!) of the adult beverage kingdom.
They are simply transformational. And beyond easy to make! Which is probably why we call them simple syrups.
This recipe only calls for three ingredients, one of which is water! If you don’t already have pink peppercorns in your spice cabinet, they should be easy to find. And you can use them in my Pink Peppercorn and Rosemary Stuffing recipe too! They have a sweetness not found in most peppercorns because they aren’t actually pepper. They come from a tree related to cashew and mango trees (so people with nut allergies could have a reaction.)
I haven’t done enough recipe testing to say for sure but this syrup seems to go hand in hand with both gin and tequila. One could say (or sing) they go together like Rama lama lama ka dingity ding ka dong. Again with the musicals?!? Anyway it’s worth some experimentation, for sure!
Since I’ve drastically reduced my alcohol intake lately I’m excited to discover new and exciting mocktail variations with this recipe. I should probably buy stock in seltzer water right now!
And don’t worry. I’m not completely dry. Cocktails will still be showing up around here on the reg.
Looking for another fabulous cocktail syrup? Try my
Sorrel {or Hibiscus} Simple Syrup
- 1 cup water
- 1 cup sugar
- 4 teaspoons whole pink peppercorns
Add all ingredients to saucepan and bring to boil.
Let boil gently, stirring frequently, for five minutes.
Remove from heat and let cool completely.
Strain into glass container with lid (mason jar or something similar.)
Store in refrigerator for three to four weeks.
The number of servings listed above is an approximation. It obviously depends on how much simple syrup is used in each drink.
I’ve got to make this. Just as soon as my tonka bean syrup jar vacates the fridge it’s being replaced with this. I’m in a gin mode at the moment….
PERFECT!! I need to make yours, too.
This sounds so tasty! I’ve never had anything like it.
It’s really tasty.
I will definitely add this syrup to some of my next cocktails!! Thanks for sharing!!!
Enjoy!
First, I LOVE your writing style! Your posts are always fun to read! Second, this is AMAZING. As much as I play with mixology, I’d never thought of doing a pink peppercorn simple syrup. Yum. Given that gin is my favorite spirit, my wheels are spinning…
Thanks, T. I can’t wait to see what you come up with!! I’m spinning on my end too…