45ml Fords Gin
15ml Raspberry Puree or alternatively 3 fresh raspberries
15ml Fresh Lemon Juice
15ml Pink Pepper Syrup
15ml Egg White
Swirl a small amount of absinth in the cocktailglass and discard the excess.
Combine and dryshake all ingredients except champagne to build foam.
Add ice to the shaker and fine strain into the prepared cocktail glass.
Garnish with some pink peppercorns.