Strawberry Contessa

Prepare the pepper gin beforehand: steep 1 tablespoon black peppercorns in 750 ml gin for 24 hours, then strain.

Remove the top from a fresh strawberry, cut it into quarters, and muddle it in a mixing tin or glass.

Add the black peppercorn-infused gin, Amaro, honey syrup, and freshly squeezed lemon juice to the tin.

Fill the tin with ice, then shake vigorously.

Fine strain the mixture into a chilled cocktail coupe.

Garnish with a few quick twists of black peppercorn from a pepper mill.

Finish with a few spritzes of twenty-five-year-old Pedro Ximenez sherry vinegar or another high-quality balsamic vinegar.