La Pomme Sourde

  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)

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