Garnish:
Thinly sliced pear
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass (preferably over a chunk of block ice).
Special ingredient: Pear juice infused with praline
| 1 1⁄2 fl oz | Black Tears cacao & coffee spiced rum |
| 2⁄3 fl oz | *Special ingredient #1 (see above) |
| 2⁄3 fl oz | Verjus de Perigord |
| 1⁄6 fl oz | Chardonnay white wine vinegar |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Black Tears coffee & cacao spiced rum, verjus, white wine vinegar and praline infused pear.
History:
Created by Michael Chiem at PS40 in Sydney, Australia.
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