2 oz Xicaru Silver
¾ oz lemon juice
¾ oz Szechwan peppercorn syrup

Heat 1qt, 1:1 simple syrup to 190F and steep with 2 Tbsp Szechwan peppercorns for 15 minutes, fine strain solids off. Muddle 4 chunks cantaloupe and shake, serve up. Garnish with melon balls and sprinkle them with ghost chili pepper salt.

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