Place 6 pink peppercorns on a cutting board or in a small bag and lightly bruise them with the back of a spoon or a muddler. You want to release their aroma but not pulverize them into dust.

Build & Shake

Dry shake (no ice)

In a cocktail shaker, add the vodka, Lillet Blanc, raspberry cordial, fresh lemon juice, the reserved egg white, and the lightly crushed pink peppercorns. If your raspberry cordial is unsweetened, add the 1/4 tsp superfine sugar. Seal the shaker and dry shake vigorously for 15–20 seconds to emulsify the egg white and incorporate the peppercorn oils.

Wet shake (with ice)

Open the shaker, add a generous handful of ice, reseal, and shake hard for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and foamy.

Double strain

Double-strain the cocktail through a fine mesh strainer (and the shaker's strainer) into a chilled coupe or Nick & Nora glass to remove ice shards and peppercorn bits. This yields a silky, smooth texture and a clean presentation.

Finish & Garnish

Optional bitters and aromatics

If using bitters, add 1 small dash on top of the foam and, using a toothpick, create a small decorative pattern if desired. This adds aromatic complexity that pairs with the pink peppercorn.

Garnish

Float 2–3 whole pink peppercorns on the foam and optionally rest a lemon twist on the rim or floated at the glass edge. Serve immediately.