Garnish:
Pear slice
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 |
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Review:
Created by Nathan Shearer of Callooh Callay, for Patrón Tequila at London Cocktail Week 2016.
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