Whiskey and White Peppercorn Syrup
- 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
- 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.
water, sugar, vanilla bean, irish whiskey, lemon zest
Taken from www.foodandwine.com/recipes/whiskey-and-white-peppercorn-syrup (may not work)