Raspberry Tart

Pour all ingredients except into a shaker tin over ice. Shake and strain into a chilled coupe glass and garnish with a lemon twist.

**Raspberry Green Peppercorn Syrup: Syrup: Combine 3 cups frozen raspberries, 3 cups water, 2 cups sugar and 2 tablespoons ground green peppercorns into a pot. Bring to a slight rolling boil and stir continuously until sugar is dissolved and raspberries are broken down. Mesh strain and then strain through a cheesecloth.