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.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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