The first on the list!

I didn't have crème de mûr, so I used Chambord (0.5 oz). Instead of syrup, 2 teaspoons brown sugar mixed with lemon (0.75 oz). 2 Oz of tanqueray N10, and to finish off the topping, pear cooked in Chambord with a lemon pchit.

Taking a stronger gin and not using syrup makes the whole thing clearly drier, which isn't to my displeasure at all. However I'm not happy with the color of the cocktail, which is .... hmm

And thank you for organizing this very enjoyable event !