Add <quantity>4<unit>g</unit></quantity> crushed white pepper to a heated saucepan over low heat. Roast it, tossing constantly, until fragrant

Dissolve <quantity>100<unit>ml</unit></quantity> of honey in <quantity>300<unit>ml</unit></quantity> of water and add to the pan. Let it boil for 2m to set the flavors

Strain it through a fine mesh sieve. The honey & white pepper water is ready

Pick the leaves off <quantity>1<unit>bunch</unit></quantity> of fresh fenugreek

Weigh <quantity>20<unit>g</unit></quantity> of the fenugreek leaves

Weigh <quantity>40<unit>g</unit></quantity> of fenugreek stems

Weigh <quantity>100<unit>g</unit></quantity> of chopped cucumber

Fill a pot with water and bring it to a boil

Prepare an ice bath

Add the fenugreek leaves to the boiling water and blanch them for 30s. Drain and transfer to the ice bath

Add the fenugreek leaves and the cucumber to a blender

Add the fenugreek stems and <quantity>50<unit>ml</unit></quantity> of water

Blend on high speed until smooth

Sieve through a fine mesh sieve. The fenugreek & cucumber water is ready

Add <quantity>20<unit>ml</unit></quantity> of lime juice and <quantity>15<unit>ml</unit></quantity> of the Honey & White Pepper Syrup to a cocktail shaker

Add <quantity>45<unit>ml</unit></quantity> of the Fenugreek & Cucumber Water and <quantity>15<unit>ml</unit></quantity> of maraschino liqueur

Add <quantity>45<unit>ml</unit></quantity> of tequila

Fill the shaker with ice and shake it vigorously until completely chilled

Double strain it through a fine mesh sieve into a highball glass filled with ice. The coral is ready

Cheers!