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
Are you ready for some snacking?
Holy sheet! Versatile pan can be used for much more than just baking
Hard to choose from bunch of banana bread recipes
Distillers get hopping mad for new liquor flavouring trend
Rethinking muffaletta as a thin-crust pizza for Mardi Gras
Fries, curds, gravy on menu during La Poutine Week
Hot cocoa drink recipes for adults and kids
Variations on a chocolate theme
Swiss Guard's cookbook reveals Vatican culinary treats
Nutrition North program set for overhaul?