Papi Pera

Time 12 minutes
Yields Serves 1
Papi Pera
(Kirk McKoy / Los Angeles Times)

Cinnamon syrup


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.

Cocktail assembly


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.

Adapted from Alex Day.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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