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.
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.