Sergeant Pepper

Toast the cumin seeds in a saucepan until they begin to darken slightly.

Add water, sugar, and black pepper to the saucepan, stirring regularly to dissolve the sugar completely.

Simmer the mixture for a while, then strain and let it cool to create the Cumin-Pepper Syrup.

In a shaker, combine the pineapple juice, almond orgeat, lime juice, cumin-pepper syrup, gin, and a dash of extra pepper to taste.

Add ice cubes to the shaker and shake well.

Strain the mixture into an Old Fashioned glass and serve immediately.