Recipe Detail Page

1 Toast peppercorns in a small dry skillet over medium heat until they are fragrant. Transfer to a small pot, add water, and bring to a boil over medium heat. Turn heat to medium-low and simmer gently for 10 minutes or until water is infused with pepper and reduced to about ½ cup (125 mL). Add honey and chili and stir until honey is dissolved. Remove from heat, transfer to a glass container and refrigerate until needed. Will keep for about 2 weeks, but strain out flavourings after 2 days to keep flavours from getting too strong.

2 Combine pineapple juice, rum, lime juice and black pepper syrup in a pitcher with ice. Trim the stem ends of the mint sprigs into a point, and skewer them into pineapple slices to make garnishes. Serve in tall thin glasses.