Paper Lion from Ramen Shop

RECIPE: Chris Lane for Ramen Shop, Oakland, California

Photo: Gabriela Hasbun

November 12, 2018

A floral pisco cocktail with layers of vanilla, pears, and absinthe.

This cocktail from Ramen Shop’s former bar director Chris Lane is floral and aromatic, with flavors of vanilla, pears, and absinthe.

Ingredients

1 1/2 oz. pisco
1/2 oz. pear brandy (Ramen Shop uses St. George Spirits)
3/4 oz. fresh lemon juice
1/4 oz. vanilla syrup
1/4 oz. simple syrup (1:1)
2 dashes absinthe

Tools:shaker, strainer
Glass:coupe
Garnish:grapefruit twist

Preparation

Shake all the ingredients with ice and strain into a chilled glass. Twist a piece of grapefruit peel over the drink and use as garnish.

Vanilla SyrupCombine 1 cup of granulated sugar with 1 cup of water and stir in a saucepan over medium heat until the sugar has fully dissolved; remove from heat. Split a vanilla pod lengthwise and add to the syrup; let steep for 24 hours, then remove the vanilla and bottle the syrup for use. Keep refrigerated for up to 2 weeks.