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.
| 50 ml | Monkey 47 gin |
| 25 ml | Xanté pear liqueur |
| 10 ml | Giffard Sirop de Orgeat (Almond) Syrup |
| 15 ml | 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:
One serving of Perfect Pear contains 205 calories.
