Heartburner

Tequila infused with bell peppers, fresh pear puree, cherry brandy and homemade chili-honey syrup that adds spice and pungency. Served on an oak board with bamboo leaves, lime chips and chili-pepper slices.

Ingredients

• 40 g tequila
• 40 g pear puree
• 20 g honey syrup
• 20 g lemon juice
• 15 g cherry brandy
• 1 chili pepper
• 1 slice of pear

Directions

1. Make pear puree. Wash the pear, peel and core it with seeds. Cut the pear into cubes, place in a saucepan and add water to the product level, cook for 10 minutes. Grind the steamed pear cubes in a blender.
2. Cut off two chili pepper rings and place in a shaker. Add tequila, pear puree, honey syrup, lemon juice and brandy. Shake it up.
3. Place ice cubes in an old fashion glass. Take a sieve and through it from a shaker pour the cocktail into a glass.
4. Cut the chili peppers into small strips. Garnish the cocktail with a pear slice and three chili slices.