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 | Kamm & Sons |
| 1 fl oz | Pressed pear juice |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 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 red above.
Our comment:
Created by Nathan Shearer of Callooh Callay, for Patrón Tequila at London Cocktail Week 2016.
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