2oz Sage-infused Reposado tequila*
.75oz Spiced Pear Syrup*
1oz fresh lemon juice
.25oz Kashmiri Honey*

*Kashmiri Honey
1 cup honey
1/2 cup hot water
1 tsp. Spicewalla Kashmiri Chili Powder
Combine ingredients in a small bowl or heat-safe container and stir thoroughly.

*Sage-infused Reposado Tequila
1 cup Reposado tequila (make sure it's 100% agave)
1 tbsp. Spicewalla Rubbed Sage
Add sage to tequila in a small glass jar with a lid, and shake well. Store in a cool, dark space overnight or for up to 12 hours. Strain tequila through a fine mesh sieve and discard sage.

*Spiced Pear Syrup
1 cup pear juice (such as R.W. Knudsen)
1 Comice pear, diced into 1” chunks
½ cup cane sugar
1 Spicewalla Cinnamon Stick

For the Spiced Pear Syrup:

Add all ingredients to a medium saucepan and bring to a boil, stirring to dissolve sugar. Reduce to a simmer and cook for 10 minutes. Remove from heat and allow to cool completely. Strain syrup through a fine mesh sieve and discard pear chunks and cinnamon.

cocktail assembly

Add sage-infused tequila, lemon juice, spiced pear syrup, and kashmiri honey to a shaker tin and fill with ice. Shake vigorously, then strain into a rocks glass with fresh ice or a large cube. Garnish with a lemon twist, and/or fresh sage leaves.

*cue "Tequila" by The Champs*