Ginger-Pepper Syrup

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

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

ginger, sugar, water, black peppers

Taken from www.foodandwine.com/recipes/ginger-pepper-syrup-cocktails-2011 (may not work)