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Peruvian Pear Cobbler Cocktail Recipe
Peruvian Pear Cobbler Cocktail Recipe
Oct 11, 2010 | 9:32 pm
By
Staff Writer
Peruvian Pear Cocktail at PDT
Photo courtesy of Arthur Bovino

Peruvian Pear Cocktail at PDT

John deBary used bright elderflower liqueur, bitter amaro and pear-infused Cognac as savory, bittersweet accents in his Peruvian Pisco-based cobbler featuring the seasons’ final fruit.  

1
Servings
Deliver Ingredients

Ingredients

  • Ice cubes, plus crushed for serving
  • 1 ½ ounces Macchu Pisco
  • ½ ounce Belle de Brillet
  • ¼ ounce Amaro Ciociaro
  • ¼ ounce St-Germain Elderflower Liqueur
  • ¼ ounce fresh lemon juice
  • ¼ ounce fresh lime juice
  • ¼ ounce Simple Syrup
  • Pear slice, for garnish
  • Freshly grated nutmeg, for garnish

Directions

Fill a cocktail shaker with ice. Combine all ingredients except for garnish and shake. Strain into a rocks glass filled with crushed ice. Garnish with a slice of pear and grated nutmeg.

Peruvian Shopping Tip

Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans.

Peruvian Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.