3⁄4 oz Gin (I used Forager gin from McClintock distilling)
3⁄4 oz Mezcal, Ilegal Joven
1⁄4 oz Bénédictine
1⁄4 oz Campari
1⁄4 oz Honey syrup (1:1 honey syrup)
1⁄4 oz Grapefruit liqueur, Combier Crème de Pamplemousse
4 ds Black pepper tincture

Mix all ingredients with ice, strain and serve into a chilled cocktail coupe. Garnish with a lemon or orange peel.


To create black pepper tincture, place 2 ounces peppercorns in 6 ounces of Everclear in a medium bowl. Let rest for two days. Pour mixture through a sieve, reserving liquid.

Cocktail summary
Created by
Reed Sandridge
Is the
author's original creation


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5 stars
(4 ratings)
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From other users
  • This is a good, aggressive cocktail but I'm still tinkering. — ★★★★★
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