1½ oz (45 ml) Belvedere Vodka
½ oz (15 ml) Berentzen Apfelkorn
½ oz (15 ml) Cardamom Peppercorn Syrup*
¾ oz (22 ml) lemon juice
2 dashes lemon bitters or substitute 1 strip lemon zest
lemon twist and apple fan, for garnish
* In a small saucepan, toast 10 green cardamom pods over medium heat until fragrant, about 2 to 3 minutes. Add ½ tbsp (7 ml) whole Szechuan or black peppercorns and toast until fragrant, about 1 to 2 minutes. Add 6¾ oz (200 ml) water, carefully, as some of it will steam instantly. Bring to a light simmer for 5 minutes to extract flavour. Add ¾ cup (150 g) sugar and stir to dissolve. Allow to cool, strain and store in refrigerator for up to 2 weeks.


  1. In a cocktail shaker, combine all ingredients except for garnish, add ice and shake vigorously for 7 to 10 seconds. Strain into a Collins glass over fresh ice and garnish with a lemon twist and an apple fan.
Email Recipe