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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
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

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