45ml premium blanco tequila (we recommend Olmeca Altos or Herradura Plata)
20ml raw pear shrub (see recipe below)
30ml freshly squeezed lime juice
10ml orgeat syrup (see recipe below or use store-bought)
10ml chickpea brine (from a can) or ½ egg white
paprika, to serve
orange coin, to serve
RAW PEAR SHRUB - makes 1 litre / preparation 30 mins plus 72 hrs resting time
400g (approx 3–4) pears, finely diced
400ml raw apple cider vinegar
1kg caster sugar
ORGEAT SYRUP - makes 500 ml / preparation 30 mins plus 4 hrs infusing time
2 cups blanched almonds
1½ cups sugar
30ml brandy
½ teaspoon orange flower water

A dry, crisp and vibrant sour, to mimic the zesty prickly pears of Mexico and the way their balance of sweetness, acidity and often salty savoury notes elevates shellfish dishes to another level.

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1.Put all ingredients except the garnish into the base of a shaker set, put on the lid and dry shake (without ice) hard for around 10 seconds.
2.Pop the lid off, pack the shaker with cubed ice and wet shake (with ice) hard for around 10–15 seconds, until the shaker is frosted.
3.Remove the lid and strain through a fine strainer into a chilled coupe.
4.Zest with an orange coin, then discard the coin and dust the top with paprika.
6.Put the pears and vinegar in a large mason jar, making sure the pears are coated, cover the pears with a square of Chux cloth (or similar) to keep them submerged, then cover the top of the jar with a cloth and seal with a rubber band.
7.Leave in a cool, dark place for 72 hours.
8.Remove the cloth and strain the liquid into a small pan, add the sugar and stir on a low heat until the sugar has dissolved.
9.Bottle, label with the date of production and keep chilled for up to 1 month.
10.This recipe makes more than you need for the cocktail, but the syrup is great as an acidifier in iced tea and as a sweetener in desserts, and gives a great hit of sourness in salsas and condiments.
12.Pulse the almonds in a blender until finely ground. Set aside.
13.Combine the sugar with 1¼ cups water in a pot over medium heat and stir until the sugar dissolves. Boil the syrup for 3 minutes, then add the ground almonds.
14.Turn the heat to low and simmer for another 3 minutes, then slowly increase the temperature to medium-high.
15.Just before it starts to boil, remove from the heat and cover it with a lid.
16.Allow to infuse for at least 4 hours, then strain it through two layers of cheesecloth, setting aside the ground almonds for another use.
17.Stir the brandy and orange flower water into the syrup.
18.Bottle and label with the date of production and keep chilled for up to 2 months.
19.This recipe makes more than you need for the cocktail, but the syrup is great in coffee, cakes and other sour cocktails.

Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan

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