Fresh, minimalistic and quite tasty, the objective of this cocktail was preventing the passion fruit from domintating the cocktail, and to make everything shine through, the addition of pepper leaves a dry aftertaste that constrasts with the initial sweet notes, all while still having a strong body thanks to the whisky.

The edible paint is in the inside of the glass and makes the cocktail change colour overtime. Made with hibiscus, sugar, pectin and gum arabic.

TAMARIN

• 1.5 oz Monkey Shoulder
• 1.5 oz PearPassionPepper Cordial
• Top with soda

Paint the inside of a highball glass with edible paint, and build the cocktail in the glass.

PearPassionPepper Cordial

• 250 gr Sugar
• 210 gr Pear (Thinly sliced)
• 35 gr Passionfruit

Put all those ingredients in a vacuum sealed bag and wait for the sugar to dissolve. On the side, mix the next ingredients:

• 4 gr Black peppercorns (uncrushed)
• 4 gr Pink peppercorn (uncrushed)
• 250 ml Water
• 7.2 gr Citric Acid
• 3.6 gr Malic Acid
• 1.2 gr Lactic acid

Infuse the peppercorns in hot water, once it cools down add the acids. Once the sugar of the sealed bag has dissolved mix everything together and strain into a bottle. It should last at least one month well refrigerated.