Winnipeg Free Press - PRINT EDITION
Posted: 04/13/2013 1:00 AM | Comments: 0
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
Have you found an error, or know of something we’ve missed in one of our stories? Please use the form below and let us know.
Having problems with the form?Contact Us Directly
On the last day of Christmas cookies...
An oasis of sparkling wines
On the 11th day of Christmas cookies...
Spicy peanut noodle comfort for New Year's Eve
2014: A year of battle lines drawn over dinner
Dress up your bubbles to play nice with the food
Earl Grey squares
Persian, Somali food in short supply in Winnipeg, so this duo is a great discovery
Combining Hanukkah and Christmas doesn’t have to be like mixing oil and eggnog
On-site tap rooms pondered at local craft breweries
Throw your dog a (baked) bone
Flourless double-chocolate crackles
Bacteria in New Brunswick turkey dinner
New grading system for Canada's sweetener
Try something bolder than bubbles this New Year's
Cranberry and Walnut Biscotti
Festive fudge: How sweet it is!
Eggnog Sandwich Cookies
Hunger pangs: food prices hamper Nunavut
Nunavut's hunger pains, by the numbers
Fish farming finds its way to land-locked Midwest
Confusion on the menu for European allergen rule