- 2 1/2 ounces pear-infused New Orleans Crystal Rum
- 1 ounce simple syrup
- 1/2 ounce Pama Liqueur
- 1 drop of Hellfire Bitters (substitute Peychaud's if necessary)
- Prosecco, to top off cocktail
- Splash of lime
- Slice of lime, for garnish
Combine the rum, simple syrup, liqueur, and bitters in a cocktail shaker over ice. Shake to chill thoroughly, then strain into a martini glass. Top off the cocktail with the Prosecco and a splash of lime. Garnish with the lime slice.