- 1.5 Ounces black rum
- .5 Ounce Cointreau (orange liqueur)
- .5 Ounce honey syrup
- 2 Tablespoons fresh pear puree
- 1 Ounce Domaine de Canton (ginger liqueur)
Fill a cocktail shaker halfway with ice, combine all ingredients, and shake until cold and lightly frothy. Strain into a highball glass filled partway with ice, and garnish with a slice of fresh pear.