December 9, 2013 Sections
Winnipeg Free Press - PRINT EDITION
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.
Republished from the Winnipeg Free Press print edition April 13, 2013 ??65532