Put the Honey Simple Syrup, lemon juice and peppercorns in a cocktail tin and muddle. Add the pear brandy, pear puree and large ice, shake vigorously and double-strain into a cocktail glass. Garnish with ground pink peppercorns and serve.
Combine the honey and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the honey dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
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