Pera de Madeira
Ingredients
- 1 ounce cachaça
- 0.5 ounce rum
- 0.5 ounce rum
- 0.5 ounce lemon juice
- 0.5 ounce matcha syrup
- 0.5 ounce pear juice
- absinthe
- pear slices
- maraschino cherry
Method
Add the cachaça, Denizen rum, Smith & Cross rum, lemon juice, matcha syrup and pear juice into a shaker with ice and shake until well-chilled. Spray a mist of absinthe into a chilled coupe. Strain the mixture into the coupe. Garnish with skewered pear slices formed into a rose around a Luxardo maraschino cherry.