Ramos gin fizz cucumber & pink pepper

• ½ cup chopped cucumber
• Pinch pink pepper
• 1 cup water
• 1 cup sugar

• 2 oz gin
• 1 oz lemon juice
• ½ oz cucumber syrup
• 1 egg white
• ¾ oz 15% country-style cream
• 3 oz 1642 cucumber tonic
• Pinch of pink pepper

For the cucumber syrup:

• In a small saucepan, bring the water to the boil.
• Reduce heat and add sugar, cucumber and pink pepper. Stir to dissolve sugar. Simmer for 30 minutes.
• Remove from heat and allow to cool.
• Strain through a sieve and store in the fridge. (Keeps for 2 weeks)

For the cocktail:

• In a shaker, make a dry shake (without ice) of the gin, lemon juice, cucumber syrup, egg white and cream. Shake for 1 minute.
• Add ice cubes and shake vigorously for another 1 minute.
• Strain and let stand for 1 minute before gently adding tonic.
• Garnish with pink pepper and serve.