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Rosie Pearez

1 drink

Lynette Marrero, Co-founder, Speed Rack, New York and Bar Manager, Llama Inn, Williamsburg

2 oz. jalapeño-infused Don Julio Reposado tequila (can use another chili for infusion as well)
1/2 oz. St. Germain
1 oz. The Perfect Purée Pear Puree, thawed
1/2 oz. lemon juice
4 to 5 grilled pineapple chunks
1 tsp. cinnamon syrup
2 dash Angostura Bitters
Grated nutmeg for garnish
Method:
Muddle grilled pineapple, add all ingredients and shake with 3 cold draft cubes. Strain over crushed ice and garnish with nutmeg.