Peruvian Pear Cobbler Cocktail Recipe

Peruvian Pear Cobbler Cocktail Recipe
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.  

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.