1. Combine all ingredients in a shaker.
2. Muddle 6 Albertan Spruce tips (or alternatively rosemary where Spruce tips are not available).
3. Add ice to shaker and shake the cocktail for twenty seconds.
4. Double strain the cocktail into a rocks glass over pebble ice (or crushed ice when pebble is not available).
5. Garnish with 2 Albertan Spruce tips using bar tongs and serve.

*Szechuan peppercorn and lime oleo saccharum:

• 12 Limes
• 4 Tbsp dried whole Szechuan peppercorns
• 1 Tbsp whole white peppercorns
• 1/2 tsp Citric acid powder
• 300g Fine, granulated white sugar

*Blue Citrónge
Add 3 drops of blue food coloring to .25 oz Citrónge.

With a “Y” Peeler, remove the zest of 12 limes at room temperature. Place zest into a sealable plastic bag or vacuum seal bag with 300 g of fine, granulated white sugar. Add Szechuan and white peppercorns to the bag. Gently muddle the ingredients inside of the bag to release lime oils and crush peppercorns. Seal the bag. Submerge in warm water (not boiling) until the sugar is dissolved (may take up to 12 hours). Once the sugar is completely dissolved, remove the bag from the warm water. Open and fine strain through a cheesecloth. Add the citric acid powder, stir until dissolved. Juice the remaining 6 limes and stir into the mixture.