LA POIRE EPINEUSE
Ingredients
- 45 ml aged rhum
- 15 ml VEDRENNE Rhubarb Liqueur - 15%
- 65 ml fresh pear juice
- 15 ml homemade syrup bird eye chilli pepper
- 25 ml verjuice
- dried pear
Method
- Shake all the ingredients.
- Strain into a highball glass filled with ice.
- Garnish with the dried pear.
Difficulty
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