La Pomme Sourde

• 1 teaspoon pink peppercorns
• 23 cup hard cider
• 23 cup sugar
• 2 slices of cucumber, about 1/8 inch
• 6 to 8 mint leaves, plus a sprig for garnish
• 1 1/2 ounces Calvados
• 1/2 ounce Byrrh aperitif
• 23 ounce lemon juice

1. Muddle the pink peppercorns in a pot with the hard cider.
2. Bring to a boil.
3. Remove from heat and let sit for 5 minutes.
4. Strain the contents.
5. Add the sugar and stir until dissolved.
6. There will be leftover syrup.

peppercorns, hard cider, sugar, cucumber, mint, calvados, byrrh aperitif, lemon juice

Taken from cooking.nytimes.com/recipes/1017397 (may not work)