- 2 ounces rye whiskey
- 2 ounces freshly juiced USA Pear
- ½ ounce crème de cassis
- 2 dashes Angostura bitters
- 1 ounce fresh-squeezed lemon juice
- Pear-Lemon Ice Cubes
- 3 cups fresh juice of ripe USA Pears, 2 or 3
- Juice of 3 lemons
- Pinch of salt
For ice cubes: Whisk the pear juice with the lemon juice and a small pinch of salt. Add some simple syrup or water to thin slightly, if necessary. Pour the liquid into a pitcher and use it to fill the cavities of two ice cube trays almost to the top. Leave in freezer for at least 3 hours or until completely frozen. This recipe makes enough to fill two standard ice cube trays.
For cocktail: Pour ingredients into shaker and fill with ice. Shake well and serve unstrained, on the rocks. Add one or two pear-lemon ice cubes to taste and garnish with a fresh Bing cherry or lemon twist, if desired.
This recipe is for adults aged 21 and over. Please drink responsibly.