In partnership with The Palais Bar

Ingredients

50ml Glaswegin London Dry
37.5ml Homemade pink peppercorn syrup
12.5ml fresh lemon juice
3 Strawberries
12.5ml Agave syrup
Strawberry puree
Rosemary
Crushed Ice

Instructions

Muddle 3 diced strawberries in your glass, add 12.5ml of agave syrup and fill the glass with crushed ice.

In a Boston shaker add 37.5ml homemade pink peppercorn syrup, 12.5ml fresh lemon juice and 50ml Glaswegin. Shake well and strain into your glass (over ice).

Top with a drizzle of strawberry puree and garnish with a sprig of flamed rosemary.