FOR THE GINGER AND PEPPERCORN SIMPLE SYRUP 1½ cups filtered water 1 cup demerara or raw cane sugar 4 oz. ginger, thinly sliced 1 tbsp. whole black peppercorns
1. Make the syrup: Combine the water, Demerara, ginger, and peppercorns in a saucepan over medium-high heat. Bring to a simmer, stirring to dissolve sugar. Turn the heat down and keep the mixture at a gentle simmer for 30 minutes. Remove from heat and let cool to room temperature. Strain the mixture into a jar or bottle. The syrup will keep, refrigerated, for 2-3 weeks.
2. Make the cocktail: Combine the whiskey, Drambuie, ½ oz. infused syrup, and bitters over ice in a mixing glass. Stir until the glass is frosted, and strain into a martini or coupe glass. Pinch the outside of the orange zest and wave it over a flame for several seconds. Squeeze zest sharply to release the citrus oils and surge the flame. Gently circle the caramelized side of the zest around the rim of the glass and float atop the surface of the cocktail.