Instructions: Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. transfer to a spice grinder and grind roughly, about 1 minute. Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices.

Over medium heat, reduce the liquid until 1/4 cup remains, about 10 to 12 minutes; it will begin to foam as it reduces. Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature.

Yields: about 1/4 cup

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