Sprinkle the pear slices with sugar, caramelize with the flame on a blowtorch, set aside. Gently scorch the rosemary with a blowtorch.
cut lengthwise into approx. 3 mm slices
Divide the ice cubes, vodka and lemon juice between the glasses. Top up with the tonic water and pear juice, garnish with the caramelized pear slices and rosemary.