Whiskey and White Peppercorn Syrup

  • Servings: makes 1 cup

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  • 1 1/2 cups water
  • 3 tablespoons sugar
  • 1/2 vanilla bean, split lengthwise
  • 16 whole white peppercorns
  • 1 tablespoon Irish whiskey, Cognac or bourbon
  • 1/4 cup finely slivered lemon zest

How to make this recipe

  1. In a small saucepan, combine the water and sugar. Scrape the seeds from the vanilla bean; add the seeds and bean to the pan along with the peppercorns. Simmer over moderate heat until reduced to 1 cup, about 10 minutes. Add the whiskey and lemon zest and simmer for 2 minutes. Cool to room temperature, then strain.


One-Quarter Cup Calories 48kcal, Carbohydrate 10 gm.

Serve With

Oranges, bananas and cherries.

Contributed By Published September 1997

491497 recipes/whiskey-and-white-peppercorn-syrup 2013-12-06T23:56:23+00:00 Sally Schneider well-being|desserts|sauces-and-condiments|8|basic-easy|fast|healthy|make-ahead september-1997,sally schneider,whiskey syrup,peppercorn syrup,reduced fat syrup,fruit syrup recipes,whiskey-and-white-peppercorn-syrup 491497

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