Jeremy Strungis at SM23 offers up this exotic cocktail: begin with half of an Asian pear, peeled. Muddle this with 0.75 ounces of Yacon Syrup, a sweet root from South America, available in specialty stores. Add 1.5 ounces of Papagayo Platinum Rum, 1 ounce of ginger beer, and 0.5 ounces of sake. Stir. Serve on the rocks garnished with skewered ginger coins and Asian pear.