Cherry & Black Peppercorn Syrup
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It’s finally cherry season…
When you think of cherries, you’re probably thinking cherry pie or cherry Garcia ice cream, or God forbid, Maraschino cherry in an Old Fashioned. But iconic desserts and fake garnishes is not what cherries are all about. From a delightful brandied cherry in a classic Manhattan to deliciously crafted liqueurs such as Luxardo, cherries have a long-standing relationship with craft cocktails.
Now, that it is officially the season for it, Mikey and I stopped by the farmers market and picked up some fresh tart cherries to see what we can cook up with it. After a day of experimenting (and some drinking), we came up with a few cocktails that will make the blog in the following weeks. But before the cherry season slams its door shut on us, we made sure we covered the cherry supply for a while with this cherry-black peppercorn syrup.
As per usual with any syrup we make, we wanted to have a little bit more depth and flavor that the cherries alone couldn’t provide. So black pepper came to the rescue. It took us a while to get the right consistency, but in the end we ended up with interesting syrup that we can now store and enjoy for a while. Oh and the best part of it is that this gem is very versatile – from peppery Manhattans and Old Fashioned to revamped spicy Cosmopolitans and spicy cherry mules and pretty much everything in between, you can use this syrup to add a little pizzazz into your cocktails.
Cherry & Black Peppercorn Syrup
Ingredients
- 2 cups Fresh Cherries (pitted)
- 2 cups Water
- 1 cup White Sugar
- 1/4 cup Whole Black Peppercorns
Instructions
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Bring water, cherries, black peppercorns and sugar to a boil over medium high heat
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Boil for 5 minutes
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Take off the stove and let the mixture cool down
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Strain through a fine mesh strainer to discard all solids. Store in the refrigerator for up to 2 weeks
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