Gin · Beginner

Pera Fuego

Name: Pera Fuego
Yield: 1 cocktail
Ingredients: 1 oz St. George Terroir Gin; 1 oz St. George spiced pear liqueur; ½ oz Añejo tequila; ½ oz Spiced falernum syrup; ¾ oz Fresh lime juice; 3 dashes Scorched pear and ginger bitters

An autumn original on St. George Terroir Gin, whose Douglas fir, bay laurel and coastal sage sit under spiced pear liqueur, añejo tequila and spiced falernum. Sweet from the pear and falernum, warm from the liqueur and bitters, with cinnamon over the top.

GlassRocks glass

GarnishDusted cinnamon

5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.

Build

St. George Terroir Gin	1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml
St. George spiced pear liqueur	1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml
Añejo tequila	½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml
Spiced falernum syrup	½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml
Fresh lime juice	¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml
Scorched pear and ginger bitters	3 dashes

Already built on your 1 oz30 ml pour.

Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.

Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.

Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.

Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.

Tools

Uses an open flameA step here involves a lit match or a torch near citrus oil or alcohol, both of which catch. Work away from anything that can burn, keep the bottle well back from the flame, never flame anything over a glass you are holding, and never add alcohol to something already alight. Expect a brief flare — that is the point of the technique — and give it room.

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Method

Add everything to a shaker with ice and shake until cold.
Strain over fresh ice in a rocks glass.
Dust cinnamon over the top.
Optional, the original's fire, only if you have handled a flaming garnish before: set a spent lime shell on the drink, cut side up, put a few drops of overproof rum or lemon extract in it and light it, then dust the cinnamon over the flame. Cap the bottle and move it away first, and let the flame burn out before you drink.

Recipe by Brandon of B Rocka Cocktails (@b_rocka.cocktails (opens in a new tab)). View the original post (opens in a new tab) on Instagram.

Mixology by Whiphttps://mixologybywhip.com/recipes/pera-fuego

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