In a bowl or on a tray, Combine the ghee with pink peppercorns, curry leaves, coriander seeds,
rosebuds, and passion berries. Mix thoroughly by hand to infuse evenly. Let it macerate at room temperature for 6 hours.
In a jar or vacuum-seal bag, mix the vodka with the botanical-infused ghee. Place in a bain-marie at 50°C until the ghee is fully melted and integrated. Transfer to the freezer and leave for 6 hours. Once solidified, strain out the fat and bottle the liquid.
add 90ml ghee fat-washed vodka, 20ml rancio sec or fino sherry, 20ml crème de poire, 3 dashes saline solution and 2 dashes apple cider vinegar. Add ice and stir for 12 seconds. Strain into a Walter Martini glass by SP. Garnish with a peschiole, an unripe green peach pickled in brine, like an olive with a fruity, tangy kick.
