Pear Mail: An Airmail Riff
Photo: Heather Amistad
For this Airmail riff, Takibi bar manager Lydia McLuen punches up the classic recipe’s rum base with Bartlett pear brandy and plum vinegar before topping it off with sparkling wine.
Ingredients
- 1 oz. aged gold rum (Takibi uses Bacardi 8 Rum)
- 1/2 oz. fresh lime juice
- 1/2 oz. rich honey syrup (2:1)
- 1/4 oz. Clear Creek Pear Brandy
- 1/8 tsp. ume plum vinegar
- 1 1/2 oz. brut sparkling wine
- Tools:shaker, strainer, fine mesh strainer
- Glass:large coupe
Preparation
Combine the first 5 ingredients in a shaker with ice. Shake and then add the wine to the shaker. Fine strain into a chilled glass.