Ingredients:

• ¾ oz. Belle Isle Honey Habanero
• 1 ½ oz. Altos Olmeca Tequila
• ½ oz. Cointreau
• ¼ oz. Belfoir Ginger Syrup
• ¾ oz. lime juice
• ¾ oz. pineapple juice

Preparation:

Shake all ingredients over ice, then strain and serve in a chilled coupe with freshly cracked pepper on top.

Recipe by Stefan Bachvarov of Le District