If using whole black peppercorns, crack them in a mortar and pestle, or by crushing them between a cutting board and the bottom of a heavy skillet or pan. Add 3 or 4 slices of fresh ginger to a pint glass and muddle. Add pepper, and liquid ingredients. Shake with ice until very cold, and strain into a chilled cocktail glass. Garnish with a slice of pear.
I created this drink for winter Holiday parties where a crisp and bracing cocktail, evocative of a cold winter, was required. It was featured at The Soiree, a charity VIP event in Buffalo.