- ground pink peppercorns, for rim
- 1 ounce thai chili syrup, plus additional for rim
- 1/2 ounce lemon juice
- 1/2 ounce lemongrass syrup
- 1 ounce raspberry puree
- 2 ounce bacardi dragonberry
- 2 raspberries for garnish
- Dip the rim of a cocktail glass in Thai chili syrup and then pink peppercorn dust. Combine all ingredients into a shaker filled with ice. Strain into the cocktail glass rimmed with pink peppercorns. Garnish with raspberries.