|Photo: Courtesy Disaronno|
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Monday, June 11, 2012
1 oz. Disaronno
1 oz. VSOP Cognac
3/4 oz. pear purée
1/2 oz. fresh lemon juice
1/4 oz. Herbes de Provence-honey syrup (see below)
Tools: shaker, strainer
Glass: coupe, partially rimmed with Herbes de Provence powder sugar (see below)
Garnish: two fresh pear slices
Combine all ingredients and shake with ice cubes. Strain into the sugar-rimmed glass and garnish.
For the Herbes de Provence-honey syrup: Combine 1/2 cup honey with 1/4 cup hot water and 1 Tbsp. Herbes de Provence . Stir until honey is dissolved. Let cool to room temperature, strain into a clean glass jar and use within two weeks.
For the Herbes de Provence powdered sugar rim: In a blender, combine 1/4 cup granulated white sugar with 2 Tbsp. Herbes de Provence and pulse until it becomes a fine powder. Sprinkle over the bottom of a plate and rim half of the glass by first moistening it with a slice of fresh citrus and then gently rolling the moistened portion through the sugared plate.
Julio Cabrera, Sra. Martinez, Miami