INGREDIENTS

40ml Whiskey - West Cork Bourbon Cask

60ml Peppermint tea

20ml Lime juice

10ml Ruby port

15ml Pink peppercorns syrup

Spoon of blackberry jam

PINK PEPPERCORNS SYRUP

300g Sugar

150ml Water

50g pink peppercorns

METHOD

Add Whiskey, Port, pink peppercorns syrup, fresh lime, and blackberry jam to a shaker filled with ice. Shake hard until well chilled. Strain into a chilled rock glass. Top up with ice. Garnish with fresh mint and pink peppercorns

PINK PEPPERCORNS SYRUP

Add all of the ingredients to a saucepan on low heat. Stir until the sugar fully dissolves. Strain, bottle and refrigerate.