Serve in aHighball glass
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||Giffard Passion Fruit Syrup|
|2 dash||Peychaud's or other Creole-style bitters|
|Top up with||Thomas Henry Soda Water|
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Created by Nathan Shearer of Callooh Callay, for Patrón Tequila at London Cocktail Week 2016.