“A chef from Momofuku showed me that the faster you get from hot to cold, the less crystallization you get with the sugar,” explains John deBary. “It’s optional, but it’s a nice touch, especially if you need to use it right away,” he notes of the ginger syrup that lends a spicy tang to this non-alcoholic take on a toddy.
- 2 licorice tea bags
- 1/4 ounce ginger syrup (see Editor's Note)
- 1/4 ounce black pepper syrup (see Editor's Note)
- 1 cup boiling water
Garnish: lemon wedge
- Combine the tea bags, ginger syrup and black pepper syrup in a mug, then fill with boiling water.
- Let steep for 4 to 5 minutes then discard the tea bags.
- Garnish with a lemon wedge.
2 parts sugar
1 part fresh ginger juice (extracted using a vegetable juicer)
In a saucepan over low heat, combine the ginger juice and sugar until the sugar is dissolved. Do not bring to a boil. Once the sugar has dissolved, place the syrup in an ice bath until cool.
Black Pepper Syrup
1/4 cup freshly ground black pepper
1 cup filtered water
1 cup granulated sugar
Combine all ingredients in a blender. Blend on high for 2 minutes, until the sugar has dissolved completely. Strain through a gold coffee filter into an airtight container, discarding the solids. Store in the refrigerator for up to two weeks or in the freezer for up to 6 month.