This cocktail came to us from John Evans of NYC's Black Market. It features a rich pear syrup to soften the bite of rye whiskey. Evans calls for Old Overholt rye, but Bulleit works fine, too.
- For the Pear Syrup:
- 2 red anjou pears, cored and sliced thin
- 1 cup water
- 1 cup dark brown sugar
- 1/2 tablespoon lemon zest from 1 lemon
- For the cocktail:
- 1 1/2 ounce rye whiskey
- 3/4 ounce Carpano Antica Sweet Vermouth
- 1/2 ounce pear syrup
- Barspoon Fernet Branca
- Garnish: orange twist
For the Pear Syrup: Combine pear and water in a pot, bring to a boil and cook until pears have softened and turned slightly translucent, about 6 minutes. Reduce heat to a simmer. Add brown sugar and let simmer 30 minutes. Stir in lemon zest. Let cool 10 minutes, then strain. Syrup can be kept in a sealed container in the refrigerator up to 5 days.
For the Cocktail: Pour rye, Carpano Antica, pear syrup, and Fernet into a mixing glass. Fill with ice. Stir until well chilled. Strain into a rocks glass filled with fresh ice. Garnish with orange twist.
cocktail shaker and strainer, fine-mesh strainer