Bull In A China Shop

  • 1.5 oz Gaur Spice Whiskey
  • .25 oz Cynar
  • .25 oz Grand Marnier
  • .75 oz lemon juice
  • .75 oz pink peppercorn infused honey
  1. Mix all ingredients in a shaker. Shake until chilled. Strain ingredients through a fine sieve into a chilled coupe. Express orange peel over the rim of the glass. Garnish with orange spiral and fresh toasted thyme sprig.
  2. Pink peppercorn infused honey syrup-
    • 3 parts honey
    • 1 part pink peppercorn
    • 1 part hot water
  3. Toast pink peppercorns until fragrant. Blend in a spice grinder. Mix hot water, honey, and peppercorns until evenly blended and let steep for 2 days. Strain through shinhwa strainer.

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