Pear cocktail with brandy and pink pepper

Ingredients:

Cocktail

• 30 ml honey syrup, see recipe below
• 15 ml lemon juice
• 3 whole pink peppercorns + freshly ground pink pepper for serving
• 45 ml. pear brandy
• 30 ml. pear puree

Honey syrup

• 1 tbsp. honey

Preparation:

1. Combine honey syrup, lemon juice and peppercorns in a cocktail shaker and shake.
2. Add pear brandy, pear puree and a large ice cube.
3. Shake vigorously and double strain into a cocktail glass. Garnish with ground pink pepper and serve.
   
   Honey syrup:
   
   In a small saucepan, combine honey and 1 cup of water and bring to a boil. Cook, stirring, until the honey dissolves. Remove from heat and let cool completely. Store in a sealed container in the refrigerator for up to 1 month.
   
   Exit: 1.5 tbsp.