Pepper-infused tequila, fresh pear puree, cherry brandy and homemade chili-honey syrup that adds spice and spiciness. Served on an oak plank with bamboo leaf, lime chips and chili pepper slices.
Prepare pear puree. Wash the pear, remove the skin and remove the core with seeds. Cut the pear into cubes, put in a saucepan and add water to the level of the product, cook for 10 minutes. Grind the poached pear cubes in a blender.
Cut off two rings of chili pepper and place in a shaker. Add tequila, pear puree, honey syrup, lemon juice and brandy. Shake it up.
Put ice cubes in an old fashion glass. Take a sieve and pour the cocktail through it from the shaker into a glass.
Cut the chili pepper into small strips. Decorate the cocktail with a slice of pear and three slices of chili.