Instructions

1. In a large pitcher or spouted bowl, stir together pear nectar, rum, lemon juice, Tarragon Syrup and Green Tea. Using a funnel, transfer to a 750 ml bottle and store in refrigerator. Best consumed within 2 weeks.
2. To serve, measure 5 oz (150 ml) into a Collins glass and fill with cubed ice. Garnish with tarragon sprig or dried pear.
3. * Combine ½ cup (125 ml) sugar and ½ cup (125 ml) water in a saucepan and simmer over low heat until fully dissolved. Remove from heat and add 5 fresh tarragon sprigs. Cover and let steep for 15 minutes. Remove or strain out tarragon and transfer to a clean, sealable container. Refrigerate for up to 2 weeks.
4. ** Steep 1 tsp (5 ml) loose-leaf green tea (or 2 tea bags) in 1 cup (250 ml) boiled water for 2 minutes. Remove tea immediately and allow to cool before using.