Serve in aHighball (max 10oz/300ml)
How to make:
POUR all ingredients into ice-filled glass and TOP with soda.
Nathan uses salted Peychaud's Bitters which he makes with Maldon salt (10g of Maldon salt to one bottle of Peychaud's Bitters).
|1 1/6 fl oz||Patrón Reposado tequila|
|1/2 fl oz||Ginseng aperitif|
|1 fl oz||Pear juice (freshly pressed)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Passion fruit syrup|
|2 dash||Peychaud's or other Creole-style bitters|
|Top up with||Thomas Henry Soda Water|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Created by Nathan Shearer of Callooh Callay, for Patrón Tequila at London Cocktail Week 2016.