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“This cocktail is the story of a flawed love, packing a sweet start with a bitter finish,” says Joel Baker.
2 oz. pear-infused rye whiskey
3/4 oz. Amaro Nonino
1 dash lemon juice
2 dashes Fee Bros. whiskey barrel aged bitters
Tools: mixing glass, barspoon, strainer
Garnish: 2 drops clove essence
Stir ingredients in a mixing glass, strain into glass and garnish.
To infuse rye whiskey with pear, add 3–4 medium-sized pears for every liter of rye whiskey (Baker uses Old Overholt). “I prefer the Taylor Gold [pear] variety, but Bartlett or Anjou will work as well,” says Baker. Let sit for 36–48 hours, depending on the ripeness of the pears, then strain into a clean bottle.
Clove essence can be purchased at some gourmet shops. Baker makes his own by letting 2 ounces of whole cloves sit in 6 ounces of grain alcohol for 2 days, then straining the resulting liquid into a clean bottle.
Joel Baker, Death and Company, New York
Read about modern speakeasies like Death and Company in "The Secret Society" from the January/February 2009 issue.