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Ginger-Pepper Syrup

Contributed by Ryan Fitzgerald

SERVINGS: Makes about 8 ounces

•MAKE-AHEAD

Use this syrup to make the Ginger Rogers cocktail.

Plus: Ultimate Cocktail Guide

One 1-inch piece of ginger
1/2 cup sugar
6 ounces water
1 teaspoon whole black peppers

Thinly slice a the ginger. In a small saucepan, combine the sugar with the water, whole black peppercorns and the ginger. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Cook over low heat for 10 minutes. Remove from the heat; let cool. Strain into a jar, cover and refrigerate for up to 2 weeks.

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