If you like, add a subtle kick to this refreshing cocktail with a few dashes of your favourite hot sauce – a touch of peri-peri spice complements its floral and fruity flavours brilliantly. Our favourite is Quinta d’Avó’s Piri-Piri Extra Forte.

Pisco & pear

30ml pisco, the more floral and less dry, the better – we use Aba Pisco from Chile
10ml pear liqueur – we use Giffard’s Poire William
2ml Pernod
10ml simple 2:1 sugar syrup
20ml fresh lemon juice
A few dashes of hot sauce, to taste (optional)
30ml pear cider – we use Maison Sassy Poire
1 slice fresh pear, to garnish

Put everything bar the cider and pear garnish in a shaker, fill it up with ice, clap on the lid and shake. Double strain into a rocks glass filled with ice – at the bar, we use one large block – then top up with the cider. Garnish and serve.