This warm delicious extract will add a brilliant depth of flavor to the most savory of dishes. Breakfast, lunch, or dinner; use it in marinades or salad dressings, steak, burgers, briskets and veggies. So many possibilities!



-2-3 Tbsp (20G) Peppercorns

-4oz of Bourbon



  1. Place the peppercorns, slightly crushed or whole, in an 8oz jar.
  2. Pour in 4 oz of bourbon and close it with a tight-fitting cap.
  3. Let the peppercorns extract in the bourbon for 1-2 weeks, depending on your desired taste. Store in a cool dry place. 
  4. Remove the peppercorns and decant into an extract jar of your choice.

Your extract is now ready to use.

** Knob Creek Smoked Maple Bourbon is a great bourbon to use in this recipe**


Kudos to MoonBabe Olivia for sharing her recipe!

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Tagged: pepper


I have the wild jungle peppercorns, that have a slight fruiting note to the pepper, do you believe this could be a good match? i just do not want to waste it otherwise.

— sandy

I’ve never considered making my own extracts before, but you have inspired me to give it a try

— Christina Matthews

Can the peppercorns be dried and used after extraction?

— Gail Beaudoin