Velvet Jukebox

Combine all ingredients in a shaker with ice and shake until thoroughly chilled.  Fine strain into a chilled coupe.  Garnish with a grapefruit twist.

Ginger Syrup:
2 1/2 pounds ginger, peeled and chopped
2 pounds cane sugar
1 quart water
Combine ingredients in a stockpot over medium heat. Cook until the sugar is dissolved. Puree in a Vitamix or food processor. Strain, bottle and refrigerate. Yields 2 quarts.

Cayenne Tincture:
In a 1 quart Mason jar, combine the peels of eight lemons and three tablespoons pink peppercorns. Fill with 750ml of Blanco Tequila. Shake, seal, and let it sit at room temp for five to seven days. Shake the mixture about once a day. Strain and discard any solids. Add three tablespoons cayenne pepper powder to the jar and shake again. Shake before using.