Ingredients
20 ml Williamine sur Fruit
50 ml Banqero white rum flavoured with caramel tea (infuse for 5 minutes)
1 drop of cardamom bitters
5 ml sugar syrup
Slice of pear
Lemon zest
Utensils
Mixing glass
Rocks glass
Preparation
Steps
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1. Chill the mixing glass with ice cubes, then pour out any water through the strainer
2. Add the sugar syrup, Williamine sur Fruit, Banqero white rum flavoured with caramel tea, and cardamom bitters to the mixing glass
3. Stir for 30 seconds with a bar spoon
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4. Fill the rocks glass with ice cubes, pour the cocktail over the ice
5. Decorate with a slice of pear and sliver of lemon zest
Bertrand Tessier
Lausanne Cocktail Club
