Citrus Got Real Recipe

Combine and simmer

In a small saucepan combine pear puree, sugar, and water. Add sliced ginger, cloves, crushed cardamom, star anise, and cinnamon. Stir to combine.

Heat gently

Place the saucepan over medium-low heat and bring just to a gentle simmer, stirring occasionally so the sugar dissolves. Do not boil vigorously. Simmer 6–8 minutes to allow the spices to infuse and the syrup to thicken slightly.

Strain and finish

Remove from heat and let cool for 10 minutes. Strain the syrup through a fine mesh sieve (or cheesecloth) into a clean container to remove solids. Stir in the optional fresh lemon juice to brighten the flavor. Cool completely before using. Refrigerate up to 2 weeks.

Prepare glass

Chill a coupe or rocks glass by filling with ice and setting aside, or place in the freezer for a few minutes.

Dry shake (if using egg white)

If using egg white for a silky texture, add Ghost Blanco tequila, grapefruit juice, lime juice, spiced pear syrup, egg white, and bitters to a cocktail shaker. Seal and dry-shake vigorously without ice for 15–20 seconds to emulsify and create foam.

Wet shake

Add a generous scoop of ice to the shaker (about 1 cup). Shake very hard for 10–15 seconds until the shaker is chilled and the exterior is frosty.

Strain

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or rocks glass using both the shaker strainer and a fine mesh strainer to ensure a smooth texture and to catch any spice sediment from the syrup or egg white solids.

Garnish and serve

Express the oils of a grapefruit twist over the drink and rub the rim with the peel, or float a thin pear slice on top. Optionally add a light grating of fresh ginger on the foam for aroma. Serve immediately.