Heat the peppercorns in a small, dry saucepan over high heat until fragrant.

Crush the peppercorns using a mortar and pestle and return them to the pan.

Add 1 cup of water and bring to a boil.

Reduce the heat and simmer for 20 minutes.

Strain the flavored water into a bowl through a fine mesh strainer.

Rinse the saucepan and return the flavored water to the pan.

Add 1 cup of white sugar to the saucepan over medium heat.

Bring to a simmer, stirring the mixture until the sugar has dissolved.

Remove the syrup from the heat and allow it to cool to room temperature.

Pour the syrup into a clean jar and seal with a tight-fitting lid.

Store in the refrigerator for up to one month.

Chill completely before mixing into cocktails.