• 2 oz Canadian rye whisky
• 0.25 oz jalapeño and pear syrup (see note)
• 3 dashes Angostura bitters

In a mixing glass, add the whisky, syrup and bitters with ice. Stir for 15 seconds. Pour over a large ice cube in a double Old Fashioned glass. Garnish with a slice of dehydrated pear chip (see note). Serves 1.

NOTE: To make the jalapeño and pear syrup, cube and core 3 pears, then place in a pot and mash lightly. Add: 1 jalapeño pepper sliced into coins, 1 oz lemon juice, 1 cup granulated sugar and 2 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes. Cool, strain, bottle and keep refrigerated until ready to use.

NOTE: To make the dehydrated pear chips, slice pears (any variety) about a quarter-inch thick using a sharp knife or mandolin, and remove seeds. Lay them on a baking sheet lined with parchment paper and heavily dust both sides with icing sugar. Place in an oven preheated to 250°F and dry for 1.5 to 2 hours. Cool and store in an air-tight container.

—by Justin Taylor