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Stephen Bielawski, a bartender at Fort Defiance in New York City, created the Pera de Madeira for the winter holidays, blessed with rum funk and green freshness from aged Avuá Bálsamo aged cachaça and a blend of Denizen and Smith & Cross rums. Matcha syrup brings grassy notes, balanced by fruity, sour pear and lemon juices.
Add all the ingredients into a shaker with ice and shake.
Spray a mist of the absinthe into a chilled coupe.
Strain the mixture into the glass.
Garnish with skewered pear slices formed into a rose around a Luxardo maraschino cherry.
*Matcha syrup: Heat 1/2 cup water in small pot on stove until simmering. Remove from heat and add 2 whole leaf matcha tea bags. Infuse for about 10 minutes. Once tea is steeped, remove bags, return pot to stove and bring to a slow boil. Stir in 1/2 cup sugar until completely dissolved. Remove from heat and let stand until cool before using or refrigerating.