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This article was published 12/4/2013 (1230 days ago), so information in it may no longer be current.
IN A PEAR TREE
2 ounces Cathead Honeysuckle Vodka
1/4 ounce fresh lime juice
3/4 ounce pear and basil syrup (recipe follows)
1/2 ounce Domaine de Canton
Shake all ingredients together with ice in a shaker. Strain into a martini glass. Garnish with slices.
Pear and basil syrup: Peel and soak in a tightly covered jar 6 ripe pears with 1 cup of water, 1 cup of sugar and basil to taste. Refrigerate for at least three days. Strain and then store syrup in refrigerator.