Peruvian Pear Cobbler Cocktail Recipe
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.
- 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
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.