Chill the mixing glass with ice cubes, then pour out any water through the strainer.
Add the sugar syrup, Williamine sur Fruit, Banqero white rum flavoured with caramel tea, and cardamom bitters to the mixing glass.
Stir for 30 seconds with a bar spoon.
Fill the rocks glass with ice cubes, pour the cocktail over the ice, and decorate with a slice of pear and sliver of lemon zest.
Lausanne Cocktail Club