Tortoise and the Pear Tortoise and the Pear 1 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 Method: 1. 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. Pear Puree Syrup: • The Perfect Purée Pear Puree, thawed • water • superfine sugar Method: 1. Combine equal parts superfine sugar to water to make a simple syrup. Stir until dissolved completely. Add equal parts simple syrup to Perfect Purée Pear Puree and shake to combine. This can be stored and refrigerated for up to 2 weeks.