PEPPERCORN-INFUSED BRANDY

When added to cocktails, the subtle spiciness of peppercorns infused into brandy offers complexity.

2 tbsp (30 mL) whole black or toasted Szechuan peppercorns, or a mix (see TIP)

1/2 cup (125 mL) brandy

1 Using the bottom of a small pot, crush peppercorns until cracked. Place in a jar. Pour brandy overtop. Seal and shake. Let stand, shaking occasionally, until brandy is infused with spicy peppercorn flavour. This will take anywhere from 1 to 7 days. When peppercorn brandy is infused to your liking, fine-strain into a measuring cup. Rinse jar and pour strained brandy back in. Infusion will keep well for at least 2 weeks.

Makes 1/2 cup (125 mL) infused brandy

TIP

Mildly spicy Szechuan peppercorns are native to China. Look for them at Asian markets and gourmet food stores. Bring out their aroma and flavour by toasting in a dry pan set over medium heat until fragrant.