Burnt Orange-Peppercorn Syrup - Imbibe Magazine Subscribe + Save

Burnt Orange-Peppercorn Syrup

Caramelized orange zest, allspice and peppercorns form the base of this syrup that flavors cocktails like the Campari-centric Bitter End.

1 ¼ cups granulated sugar
Water
1 Tbsp. green peppercorns, whole
3 long peppers
1 Tbsp. Szechuan peppercorns
½ star anise
12 allspice berries, whole
1 cup fresh orange juice
The zest of 3 oranges

In a medium saucepan, wet sugar with just enough water to cover. Bring to a boil and caramelize to a deep amber caramel (it will smoke slightly). Turn off the heat and add the spices. Swirl for about 30 seconds, then add the orange juice and zest (it will seize and then boil like mad). Stir over low heat until the caramel has unseized. Strain into a clean glass jar and keep refrigerated for up to 2 weeks.

Travis Fourmont, Roast Detroit

You Might Also Enjoy

classic Daiquiri recipe

Classic Daiquiri Recipe

Scrimshaw Coffee’s Tahoe Gold Iced Latte

mint cobbler

Mint Cobbler

Rich Simple Syrup

Sweetwood

gold dust cocktail

Gold Dust

Off the Vine Daiquiri

Blod & Skar, A Blood & Sand Riff

Barbary Coast Cocktail

La Moretta

La Moretta

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend