Justin Taylor’s Chuzzlewit’s Pear. Dan Toulgoet photo
• ¼ Anjou pear
• 0.5 oz freshly squeezed lemon juice
• 0.75 oz blended scotch whisky
• 0.75 oz amontillado sherry
• 0.5 oz Sons of Vancouver amaretto
• 3 dashes Peychaud’s bitters
In a cocktail shaker add the pear and lemon juice and mash with a muddler. Add remaining ingredients and ice, then shake vigorously. Strain over crushed ice in a cobbler glass. (Bits of pear pulp add to the look and texture off the drink). Garnish with a pear fan and a re-usable straw. Serves 1.
—by Justin Taylor
