A wonderfully funky and spiced cocktail from the mind of Kevin Diedrich from his days at Jasper’s Corner Tap. Deservingly, still available via secret menu at his current SF spot, PCH The pear flavor is united to the funky, tannic tea-infused rum via the grapey, slightly bitter Byrrh. The essential oils from the lemon twist ratchets everything up another notch. A definite modern classic 2 oz Black Tea-Infused Smith & Cross Overproof Rum* .75 oz Pear Liqueur (St George Spiced Pear or Belle de Brillet are best) .75 oz Byrrh (wine-based aperitif with quinine) 1 dash Angostura Bitters Stir with ice, strain into chilled double rocks glass with a large ice cube. Garnish with a lemon twist *Earl Grey works well, Lapsang Souchong adds an intriguing smoke note (but infuse for less time). Infuse rum with a pinch of black tea (or one tea bag) for 1-2 hours (30-45 for Lapsang Souchong)