Szechwan Peppercorn Basil Simple Syrup

A great simple syrup for any drink.

By / Photography By Heather Schrock | May 16, 2017


Add water to saucepan. Bring to boil. Reduce heat. Slowly add sugar and stir until dissolved. Add basil and peppercorns. Remove from heat after 1 minute. Steep for 30 minutes. Remove basil and peppercorns. Store in a jar, refrigerated, for up to 3 weeks. 

Recipe courtesy of Amy Renee Sawyer, Bartender, The Garden Table, Mass Ave. 


  • 1 cup water
  • 1 cup sugar
  • 10 basil leaves
  • 1½ tablespoons Szechwan peppercorns (also known as Chinese corriander)
Build your own subscription bundle.
Pick 3 regions for $60