Strawberry Contessa

2 oz Gin, Plymouth (black peppercorn infused)
12 oz Amaro, Cappelletti Sfumato Rabarbaro
12 oz Honey syrup
12 oz Lemon juice
1   Strawberry (muddled)
Remove the top from a strawberry, cut into quarters and muddle in a mixing tin / glass. Add the remaining ingredients; ice, shake and fine strain into a chilled coupe. Garnish with a few quick twists of black peppercorn from a pepper mill, and a few atomizer spritzes of 25 year old Pedro Ximenez sherry vinegar (or other high quality balsamic vinegar).
For the black peppercorn infused gin, add a tablespoon of black peppercorns to a 750ml bottle of gin. Infuse for 24 hours, strain and re-bottle.
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