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.