A deliciously sweet rum cocktail by spirits educator Shannon Mustipher who has poured cocktails in settings ranging from neighbourhood pubs to Michelin-starred restaurants.
Recommended spirits:
Yola 1971 Mezcal
Sho Chiku Bai Nigori Sake
Ingredients
30ml mezcal espadín
45ml nigori sake
30ml honey syrup
1 section roasted pear (recipe follows)
7.5ml fresh lemon juice
Pinch fresh lemon zest
7.5ml Varnelli Amaro Sibilla
For the garnish:
Rosemary sprig
Edible flower
Method
To make the roasted pear, preheat the oven to 175ºC and line a baking sheet with parchment paper. Peel and core one ripe pear, then halve and slice each half into three wedges for six sections total. Transfer the pear wedges to the baking sheet, drizzle with olive oil, and roast in the oven for 45 minutes, until tender. Let cool.
In a blender, combine mezcal, sake, honey syrup, pear, lemon juice, and lemon zest. Add just
enough crushed or small pieces of ice so that a small amount of ice peeks above the level of the
liquid. Blend on high speed for 15 to 20 seconds. Pour into a chilled glass and float the amaro
around the rim. Garnish with a fresh rosemary sprig or an edible flower.
Tiki: Modern Tropical Cocktails by Shannon Mustipher. Published by Universe Publishing. Photography by Noah Fecks. RRP £19.95. Out now.
READ MORE: Brockmans Frose Cocktail or Raspberry Tipple
