2 oz Rye whiskey
┬Ż oz Campari
┬╝ oz Cr├Ęme de cassis
2 dashes Regan's Orange Bitters No. 6 Sweet Peat
1 3/4 ounces Bowmore 12-year-old
1/2 ounce ruby Port
1/2 ounce black pepper syrup (see Note)
1/4 ounce creme de cassis
1/4 ounce lemon juice
1/2 egg white
Instructions: Dry Shake, Shake, Double-strain into a large coupe glass. Garnish with a grind of fresh black pepper.
Note: To make black pepper syrup, bring 1 cup of water to a light boil. Add 1/2 cup whole black peppercorns and 1/4 cup cracked black peppercorns. Boil for 10 minutes until the liquid turns amber. Remove from heat and stir in 3/4 cup granulated sugar until it dissolves. Strain through a fine strainer to remove the peppercorns. The syrup should last up to a week if refrigerated.