About
This cocktail was created by Jordan Hughes (@highproofpreacher). It takes the Daiquiri in a more aromatic direction by splitting the base between pear brandy and Pelacañas, a Mexican rhum agricole with a grassy, funky cane character. I attended a Pelacañas tasting during Portland's Barmageddon and absolutely loved the rum, so I was especially excited to use it here. The pear and funky agricole work incredibly well together, while tiki bitters and an absinthe mist add warm spice and a light herbal finish.Cheers y’all!
Ingredients
- 1 oz · 30 mlpear brandy (St. George)
- 1 oz · 30 mlrhum agricole (Pelacañas)
- 1 oz · 30 mlfresh lime juice
- ¾ oz · 22.5 mlsimple syrup
- 1–2 dashestiki bitters
- absinthe mist
Method
- 1
Add all ingredients except the absinthe to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Mist the surface with absinthe.
- 5
No garnish.
anatomyofadrink.com/cocktails/pear-daiquiri