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“At Williams & Graham, we take a neighborhood approach to the cocktail bar atmosphere. Whether you want a shot of whiskey, a beer, or a craft cocktail, you’re going to get the same service. I’m a third-generation barman, and what I do is rooted in simplicity. A drink doesn’t need 11 ingredients to be interesting. I came up with this one right after I visited Oaxaca, which is where most of Mexico’s mezcal is made. As a bartender, I had always reached for scotch when I wanted to add smoke to a cocktail, because that’s what was readily available. But after the trip I was inspired to use mezcal, not just as a flavor enhancer but as a base spirit. Because the smoky flavor can sometimes overwhelm people, I balance it with the bright acidity of a pear and the warmth and sweetness of honey. It all comes together nicely for an easy-to-make, yet complex, cocktail.”

Who Sean Kenyon, proprietor
Where Williams & Graham



1⁄8 Bartlett or D’Anjou pear

½ ounce honey syrup* 

½ ounce fresh lemon juice

2 dashes Angostura bitters

ounces Del Maguey Vida mezcal

ounces ginger beer



Muddle pear with honey syrup, lemon juice, and bitters. Add mezcal, top with ice, and shake. Fine-strain into an ice-filled Collins glass. Top with ginger beer. Garnish with a thin pear slice.

*Stir together equal parts honey and hot water, then cool.


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