1 oz Giffard Pear Liqueur
1 oz Pinot Noir
1/2 oz Gin
1/4 oz Fresh Lemon Juice
1/4 oz Hibiscus Syrup
2 oz Harney & Sons Hot Cinnamon Spice Tea (warm or cooled)

Stir all ingredients together & serve warm or add an ice block and serve cooled.
Garnish with Wild Hibiscus Flower frozen into ice cube or ice block. Finish with freshly grated nutmeg.
Serves 1
The raspberry and berry flavours of the Pinot Noir blend well with the Wild Hibiscus Syrup and Pear Liqueur. The fruitiness is balanced by slight acidity of the citrus and comes together nicely with the spice from the tea.