Iced coffee with Sichuan pepper

Prepare cherry cordial. For this, mix cherry, water, balsamic vinegar, and 50 ml of lemon juice in a saucepan. Reduce the mixture by half, thicken with powdered sugar, and finally add ground pepper. Pasteurize (boil until the first bubble forms).

Cover with plastic wrap and let cool to room temperature. Then strain through a sieve.

Put all ingredients in a shaker, shake with ice, and strain into a chalet glass. Garnish with Sichuan pepper on top.