Recipe: Papí Pera cocktail
(Kirk McKoy / Los Angeles Times)
Papí Pera cocktail
Total time: 12 minutes, plus steeping time for the syrup
Note: Adapted from Alex Day
4 (3 ounces) cinnamon sticks
1 cup water
1 cup sugar
Muddle the cinnamon sticks until broken. In a saucepan, combine the cinnamon, water and sugar, and bring just to a boil. Simmer for 3 minutes, remove from heat and cover. Set aside for at least 3 hours to cool and allow the flavor to develop. Strain. This makes about 1 cup syrup; it will keep, covered and refrigerated, for up to 2 weeks.
1 ½ ounces blanco tequila (Day uses Siete Leguas)
1/2 ounce fresh lime juice
1/2 ounce cinnamon syrup
1/4 ounce pear eau de vie (Clear Creek or Massenez)
Thinly sliced pear, for garnish
Into a cocktail shaker with ice, pour the tequila, lime juice, cinnamon syrup and pear eau de vie. Shake, then strain into a rocks glass with fresh ice, and top with a splash of soda. Garnish with three slices of pear on a pick.
Each cocktail: 141 calories; 0 protein; 8 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 7 grams sugar; 1 mg. sodium.
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