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
- Muddle the pink peppercorns in a pot with the hard cider.
- Bring to a boil.
- Remove from heat and let sit for 5 minutes.
- Strain the contents.
- Add the sugar and stir until dissolved.
- 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)