Peruvian Pear Cobbler Cocktail Recipe
October 11, 2010
Peruvian Pear Cobbler Cocktail Recipe
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.