Pear Rosita Recipe

Prepare pear sauternes (if making at home)

Optional step if you don't have premade pear Sauternes syrup: Combine 3/4 cup pear nectar (or peeled, pureed pear), 3/4 cup Sauternes wine, and 1/4 cup sugar in a small saucepan. Warm gently over low heat, stirring until sugar dissolves; do not boil. Cool completely, strain if needed, and store chilled. Use 0.5 oz per cocktail.

Dry shake (if using egg white)

Add blanco tequila, mezcal, jasmine vermouth, pear sauternes (or pear nectar), Campari, lemon juice, simple syrup, egg white (if using) and bitters to a cocktail shaker. Seal and shake vigorously without ice for 10–15 seconds to emulsify and create a froth.

Wet shake

Open the shaker, add ice (about 6 medium cubes), reseal and shake hard for 12–18 seconds until the shaker is well chilled and slightly frosty on the outside.

Strain and serve

Double-strain the contents into a chilled coupe or Nick & Nora glass (or over a large ice cube in a rocks glass if preferred) using a fine mesh strainer to remove ice shards and ensure a smooth texture.

Finish

Add a single dash of bitters on top of the foam (if egg white used) and very gently swirl with a toothpick to create a small pattern, or simply leave the foam smooth. For a rocks presentation, pour over one large ice cube and garnish.

Garnish with a thin pear slice or a small fan of pear on the rim or floated on the foam. Express a thin strip of lemon zest over the surface to release oils and discard, or place an edible flower on the foam for a floral note.