1 1⁄2 oz Pear eau de vie
1⁄2 oz Rhum Agricole, Trois Rivieres
3⁄4 oz Lime juice
1⁄2 oz Orgeat (1:1)
1⁄4 oz White Crème de Menthe, Giffard
1 ds Bitters (tiki)
1 sli Pear (dehydrated)
Instructions
Shake all ingredients with ice and strain into a chilled V-martini glass. Spear the pear slice with a cocktail pick, mist it with mezcal (if available), then garnish.
Notes
While I like an unaged agricole in this, it's a real crowd pleaser when made with a more neutral rum like Flor de Cana 4. Basically any 'white' rum will work however.
The bitters I used originally were homemade spiced pineapple ones, with a strong cinnamon and anise note behind the pineapple. Ideally don't use anything that will change the colour of the drink too dramatically.