Garnish:
Cut a small slice of pear including the skin, make an incision halfway through and fit to the edge of the glass.
How to make:
Shake over ice and double-strain into a chilled Nick & Nora glass.
| 1 2/3 fl oz | Monkey 47 gin |
| 5/6 fl oz | Xanté pear liqueur |
| 1/3 fl oz | Giffard Sirop de Orgeat (Almond) Syrup |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
Origin:
I developed this recipe after eating a delicious German pear and marzipan strudel with friends. I wanted to elicit their same delighted reaction by creating a cocktail with a similar flavour profile.
Nutrition:
205 calories
