- 1
Add 50ml pisco, 25ml lime juice, 25ml pineapple syrup, 15ml St. Germain elderflower liqueur, and 2 dashes Angostura bitters to a cocktail shaker.
- 2
Add a small pinch of freshly cracked black pepper directly into the shaker.
- 3
Fill the shaker with ice and shake vigorously for 12–15 seconds.
- 4
Double strain through a Hawthorne strainer and a fine mesh strainer into a chilled double old fashioned glass over one large ice cube.
- 5
Garnish with two fresh lavender sprigs laid across the top of the glass.
Pisco's naturally floral, grape-forward character makes it an ideal canvas here - it bridges the delicate elderflower and pineapple without the neutral blankness of vodka or the dominance of aged spirits. The pinch of cracked black pepper added before shaking blooms in the shaker and integrates seamlessly rather than sitting on top as a garnish.
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