Add ginger vodka (2 oz), sake (1 oz), pear liqueur (1/2 oz), fresh lime juice (1/2 oz), simple syrup (1/4 oz), white/dry vermouth (1/4 oz) and 2 dashes ginger bitters into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 1 cup or enough to nearly fill the shaker). Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly diluted.

Prepare glass

Remove the chilled glass from the freezer or discard the ice water and dry the glass. If you prefer a slightly frosted rim, briefly run a lime wedge around the rim and dip in superfine sugar (optional — not required).

Double-strain and serve

Double-strain the cocktail through a Hawthorne (or regular) strainer and a fine mesh strainer into the chilled martini/coupe glass to remove tiny ice shards and any pulp from the lime or ginger.

Garnish

Float the thin pear slice or fan on the surface of the TAO-tini. If using, skewer or rest a piece of candied ginger on the edge of the glass or tuck it beside the pear. Add a lime twist for extra citrus aroma if desired.

Serve immediately while cold. Recommend serving with a small napkin or coaster to catch condensation.