Ingredients:

• 1 ½ oz. Belle Isle Honey Habanero
• 1 tsp. L’Epicurie Rose Syrup
• 8 drops cardamom-pink pepper tincture
• juice of ½ a lemon
• 1 ½ oz. Fentimans Rose Lemonade
• 6-8 mint leaves

Preparation:

In the base of a chilled cocktail shaker, muddle freshly picked mint leaves with Belle Isle Honey Habanero. Add ice, then add L’Epicurie Rose Syrup, cardamom-pink pepper tincture, and juice of half a lemon. Shake 25-30 times, then strain into chilled cocktail glass and top with Fentimans Rose Lemonade.

*How to make the cardamom-pink pepper tincture: Combine 2 oz. Belle Isle 80 proof with 1 teaspoon cardamom and 1 teaspoon pink pepper berries in a food safe dropper bottle. 

Recipe by KK Harris