Ginger Syrup

A couple of months ago, Mena bought me The Art of the Bar: Cocktails Inspired by the Classics, written by bartenders from Absinthe Brasserie & Bar. I've made a bunch of lovely drinks from it, including some that featured my beloved rye.

Yesterday, I made their recipe for ginger syrup: 2oz thinly-sliced ginger; 1 cup of sugar; 1.5 cups of water; and 1.5 tsp of whole black peppercorns. Bring to a boil, then simmer for 35-45 minutes, until the syrup is nice and strong and gingery. And then, use in your favorite cocktails that call for ginger syrup!