by Quinn Stephenson, Coyote Cafe & Cantina


  • 1.5 ounces Roca Patron Añejo tequila
  • 3 ounces pear nectar
  • 1/4 teaspoon caramel
  • 2 drops vanilla paste
  • Caramel for rim

Gently heat the pear nectar in a pan, then stir in the caramel and the vanilla paste to dissolve. Place the mixture in the refrigerator to chill. In a mixing glass, stir Roca Patron Añejo with ice. Strain into a shaker with no ice. Stir the chilled pear nectar into the tequila and serve in a chilled caramel-rimmed martini glass.

To rim the glass
Use a knife to spread creamy caramel over a plate; then gently roll the outside rim of a martini glass around the plate. Place glass in freezer to chill.

*This cocktail can also be enjoyed hot. Should you want to drink it hot, add the tequila during the first step and enjoy right off the stove.

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