- 30ml Campanella Bianco
- 30ml mandarin juice
- 10ml pepper infused syrup*
- 90ml soda water
Build all the ingredients in the glass with ice, then stir to combine. Garnish with mandarin segment.
*Gently toast 1 cup of black peppercorns, then combine with 200g castor sugar and 100ml water. Heat mixture until sugar dissolves. Strain syrup when cooled.