Also, I had bought a while back a bottle of St. George Pear Brandy. I should have known better, but hope springs eternal and St. George is usually not wrong. The problem with pear brandy is that the flavor overwhelms anything you put it in; nearly ten years ago we were in Key West and during a rainstorm took shelter in an outdoor bar, where a young man who had fled investment banking for the island life struggled with us to make a cromulent cocktail using the stuff. He failed, and I haven’t succeeded myself.
The Camino Flores
- 1.5 oz gin (Sipsmith preferred)
- .75 oz lemon juice
- .5 oz simple syrup
- .25 oz pear brandy
- 2 good squirts of lavender bitters
Shake the first four ingredients with ice; strain into a coupe. Dribble the bitters on top. Garnish with a lemon twist.
I go back and forth as to whether it’s cromulent or not, but others have told me it’s interesting enough. I may try again tonight with maybe 1/3 or 1/4 oz simple syrup.
(h/t to Marc for an idea for naming)