Ingredients:

• 2 oz Tequila Añejo Mizunara
  
• 1 oz of Pear Nectar
• 0.75 Fresh Lemon Juice
• 0.25 oz of Ginger Liqueur
• 1 Egg White
• Ice
  

Preparation:

1. In a shaker, combine 2 oz of Tequila Añejo Mizunara, 1 oz of pear nectar, 0.75 oz of fresh lemon juice, 0.25 oz of ginger liqueur, and 1 egg white.
   
2. First, perform a dry shake (without ice) for about 10 seconds to emulsify the egg white and create a smooth foam.
   
3. Add ice and shake again vigorously for another 10–15 seconds to chill the mixture.
   
4. Strain into a chilled coupe glass.
   
5. Optionally, garnish with a thin pear slice or a few drops of bitters on top of the foam for aroma and presentation.