Sage-Peppercorn Syrup

Splash some savory spice into cocktails like the Lowcountry, or add to a glass of seltzer for a sophisticated herbal soda.

2 cups cane sugar
1 Tbsp. whole black peppercorns
6 medium-sized sage leaves

In a medium saucepan, bring water to a boil. Stir sugar and reduce heat to medium. Add black peppercorns and sage leaves. Immediately remove from heat. Let syrup sit for five minutes and then strain into a clean glass jar. Keep refrigerated for up to 4 weeks.

Brandon Wise, Portland, Oregon