Add a kick to your next cocktail with a spicy simple syrup!

From classic black pepper to Thai Chili – these syrups pack a punch.

Black Pepper Syrup

Black Pepper Syrup

Photo by Calum Lewis

Black Pepper Syrup

Ingredients:

  • 1/2 Cup Black Peppercorns
  • 2 Cups Water
  • 1 1/2 Cups Sugar

Preparation: Lightly crush your peppercorns before combining all ingredients in a small pot. Bring the mixture to a boil while stirring occasionally until all of the sugar dissolves. Let the mixture steep until your desired spice level is reached, strain into a clean container and chill. Try alternating the types of peppercorns for different flavors, this syrup is wonderful in a range of drinks but pairs well with Mezcal.


Habanero- Ginger Syrup

Habanero-Ginger Syrup

Photo by Andrew Coop

Habanero-Ginger Syrup

Ingredients:

  • 2 cups Water
  • 1 1/2 cups Sugar
  • 1-2 Habaneros Halved (optional seeds removed)
  • 4 oz. Chopped Fresh Ginger

Preparation: In a small pot add the water and sugar and heat until boiling and sugar dissolves. Add ginger and habaneros – depending on the spice level desired use more or less pepper. For less intense heat, remove the seeds and only use one pepper. Let the mixture simmer for about ten minutes, or longer for more intense flavor. Remove from heat, strain and let chill. The lightly citrus and floral flavors from the habanero are generally lost to the ginger and heat when left too steep for too long. If you’re looking for more habanero notes, omit the ginger and pepper seeds.


Bird’s Eye Chili and Lemongrass Syrup

Bird’s Eye Chili and Lemongrass Syrup

Photo by Phillip Larking

Bird’s Eye Chili and Lemongrass Syrup

Ingredients:

  • 2 cups Water
  • 1 1/2 cups Sugar
  • 2 Thai Birds Eye Chilis
  • 2 stalks Lemongrass (chopped)

Preparation: Add sugar and water to a pot with the chopped lemongrass and bring to a boil, stir until sugar dissolves and reduce to a simmer. Add in the halved chilis – with seeds removed for less heat and let simmer for ten minutes. Cool and strain into a clean container. To play up the East Asian flavors, add zest and juice from one lime and three star anise pods in with the chili while the syrup simmers.