Japanese Pear

Serve in a Martini glass...
1½	fl oz	Ketel One Vodka
⅓	fl oz	Poire William eau de vie
1½	fl oz	Junmai ginjō sake
⅓	fl oz	Sugar syrup (2 sugar to 1 water)
1	dash	Peychaud's Aromatic Bitters

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Pear slice

Comment:

Originally made with Poire William liqueur, hence this version calls for a little sugar. We've also taken the liberty of adding a dash of Peychaud's Bitters for added complexity and the merest salmon pink tint of colour.

About:

Adapted in 2002 from a recipe originating at Grand Pacific Blue Room, Sydney, Australia.

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