Firstly, mix the black pepper and honey water together until blended.>
Then add all ingredients into a cocktail shaker and shake hard over ice for around 30 seconds.
Drain the ice from the shaker and shake again. This helps activate the egg white and create a creamy texture
Serve in either a Sour glass (slim, small straight sided glass) or a rocks and finish off with a slice of lemon zest.
Recipe courtesy of Spike Marchant
Alcohol per serve: 18.5g