Pink Peppercorn Cane Syrup

Vince Bright, Lost Lake | Chicago

Lost Lake bartender Vince Bright infuses them in syrup, as seen in the Pequeño Boxing Club. Here, the pink peppercorn’s kick builds upon a more obviously spiced poblano-infused tequila in this Ti’ Punch variation. “The pink peppercorn enhances the poblano, which is contrasted with the smoke of the mezcal,” he mentions. “The layers all circulate.” Given its fruit-forward characteristics, pink peppercorn syrups are highly versatile—making appearances alongside similarly herbaceous ingredients like ginger and citrus. Enter aperitivo drinks such as the Bar Pisellino’s grapefruit-heavy Spumoni or Dan Sabo’s modern, Aperol-adjusted take on the Moscow Mule.


Yield: 1 cup

  • 1 cup water
  • 1 cup cane sugar
  • 1/2 tablespoon pink peppercorns

  1. Combine the water and sugar in a saucepan over medium heat and stir until sugar has dissolved. Remove from heat, add the pink peppercorns and let sit for 30 minutes. Strain into a sealable container and refrigerate until ready to use. Will keep up to one month.