A late summer/early autumn flavored daiquiri riff that takes advantage of the delicious flavors of ripe pears 🍐 The muddled Bartlett pear and delicious pear brandy bring the flavor from two angles and this flavor is nicely accentuated by the baking spice, butterscotch, and subtle citrus in the reposado tequila and the vanilla notes in the Japanese grain whisky. The falernum and bitters brings some complementary clove and ginger notes while the lemon brightens the drink and balances the acidity Muddle 3-4 slices of ripe pear (Bartlett is great, but Bosc or D’Anjou also work) in .5 oz Falernum (rum-based liqueur with clove, lime zest) Add: 2 oz Reposado Tequila (Arette, El Tesoro, etc) .5 oz Pear Brandy (St George or Clear Creek make excellent bottles) .5 oz Japanese grain whisky (Nikka Coffey Grain) .75 oz Fresh Lemon Juice Tsp Rich Simple Syrup (2 parts unrefined sugar of choice to 1 part water; stir until dissolved) 1 dash Bittercube Jamaican #1 Bitters (ginger and allspice) Shake with ice and strain into a chilled coupe. Garnish with a slice of pear