This pisco based cocktail from Matthew Campbell of Clock Bar in San Francisco gets a seasonal sweetness from riesling and fresh pears.
Mix up another. Get more winter cocktail recipes from Clock Bar.
- For Riesling and Pear Reduction:
- 1 Bosc pear, cored and chopped
- 750 mL Riesling
- For Cocktail:
- 1 2-inch piece pear
- 1.5 ounces Pisco Porton
- 1 ounce freshly squeezed grapefruit juice
- 3/4 ounce Riesling and Pear Reduction
- 1/2 ounce Galliano
Make Riesling and Pear Reduction: Place pear and riesling in a saucepan over medium heat. Bring to a boil then reduce heat to low. Cook until mixture is reduced into a syrup. Let cool, then double strain.
Make cocktail: Add pear slice to cocktail shaker and muddle. Add pisco, grapefruit juice, riesling and pear reduction, and Galliano. Fill shaker with ice. Shake and strain into a coupe glass.