Unpearallel No. 2 Recipe
Rothman & Winter Pear, Manoir de Montreuil Calvados, Pimento Dram, Clove-Infused Velvet Falernum, Pear and Japanese Tea Demerara, Clarified Lemon
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Ingredients
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Liquors and Liqueurs
Syrups and Infusions
Garnish
Method
Preparation
Make the Demerara Syrups
In separate small pots, combine equal parts demerara sugar and water (1:1 ratio). For the Pear Demerara Syrup, add 1 cup of pureed pear to the mixture. For the Japanese Tea Demerara Syrup, steep 2 bags of Japanese green tea in 1 cup of hot water, then mix with the demerara sugar and water. Let cool and strain before using.
Clarify the Lemon Juice
To clarify lemon juice, combine 1 cup of fresh lemon juice with 1/4 cup of water and 1/4 cup of sugar. Mix well and let it sit for 30 minutes. Strain through a coffee filter to remove solids.
Mixing the Cocktail
Combine Ingredients
In a cocktail shaker, add 2 oz of Rothman & Winter Pear Liqueur, 1 oz of Manoir de Montreuil Calvados, 0.5 oz of Pimento Dram, 0.5 oz of Clove-Infused Velvet Falernum, 0.5 oz of Pear Demerara Syrup, 0.5 oz of Japanese Tea Demerara Syrup, and 0.75 oz of Clarified Lemon Juice.
Shake and Chill
Fill the shaker with ice, cover it, and shake vigorously for about 15 seconds until well chilled.
Strain and Serve
Strain the mixture into a chilled cocktail glass.
Garnish
Garnish with a fresh pear slice on the rim of the glass and a whole clove dropped into the drink.