Step 1

Add the first five ingredients to a cocktail shaker (without ice) and shake hard for about 1 minute to build foam.

Step 2

Add ice and shake until chilled. Strain into a chilled cocktail glass or coupe and top with freshly cracked pink peppercorns. Garnish with an edible flower, if desired.

Step 3

Steep 1/2 cup of dried butterfly pea flowers in 1/2 cup of hot water for 5 minutes.

Step 4

Strain out the flowers and add 1/2 cup of white sugar. Stir until sugar is dissolved. Store any leftover syrup in a closed container in the refrigerator for up to two weeks.