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PARACHUTE
From the bar at Simon Pearce.
INGREDIENTS
2 oz pisco
½ oz elderflower liqueur
½ oz pear cordial:
2 oz sugar
8 oz pear juice
2 oz vodka
¾ oz fresh lemon juice
Edible flower to garnish
INSTRUCTIONS
To make the pear cordial, dissolve the sugar in the pear juice without heating. Fortify with the vodka. Finely strain, bottle and refrigerate.
Combine all ingredients in a cocktail shaker with ice and shake vigorously.
Finely strain into a chilled Benson Martini glass.
Garnish with edible flower.
SERVE WITH
BENSON MARTINI
