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
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
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.