The floral flavors of vermouth and pear brandy weave seamlessly together with the herbaceous character of tequila in this summery swizzle from San Diego.
½ oz. blanco tequila
½ oz. pear brandy (O’Bryan uses St. George)
1 oz. Luxardo Bitter Bianco
1 oz. blanc vermouth (O’Bryan uses Yzaguirre Blanco Reserve)
¼ oz. fresh lemon juice
Tools: swizzle stick
Garnish: lemon peel
Combine ingredients in a Collins glass and fill halfway with ice. Swizzle to combine ingredients. Add more ice to top and garnish.
Jason O’Bryan, The Lion’s Share, San Diego
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