 | Tortoise and the Pear1 drink Nick Crutchfield / Bar Manager, Commonwealth Restaurant and Skybar, Charlottesville, VA |
| • | 2 oz. Bulleit Rye Whiskey |
| • | 3/4 oz. Pear Puree Syrup |
| • | 1/4 oz. lemon juice |
| • | 2 dashes of Bitterman’s Boston Bittahs |
| • | Fresh mint for garnish |
| For the Pear Puree Syrup: | |
| • | The Perfect Purée Pear Puree, thawed |
| • | Water |
| • | Superfine sugar |
| Method for the Pear Puree Syrup: | |
| Combine equal parts superfine sugar to water to make a simple syrup. Stir until dissolved completely. Add equal parts simple syrup to The Perfect Purée Pear Puree and shake to combine. This can be stored and refrigerated for up to 2 weeks. | |
| Method for the Cocktail: | |
| Crush ice, pack a double old fashioned glass and set aside. Combine all liquid ingredients in a cocktail shaker with ice and shake vigorously. Strain over crushed ice. Open the mint sprigs by slapping the leaves. Garnish. Kick back and enjoy. | |