Requiem for a pear By Adrian Nino from the Bar Ballroom of the Beef Club

Requiem for a pear By Adrian Nino from the Bar Ballroom of the Beef Club

Ingredients:

15 ml  Douce

30 ml Fino Iinnocente Valdespino

30 ml Verjus bio from Périgord 

10 ml Simple syrup

2,6 ml Absinthe, whether 2 dash

4 sprays d’Islay malt

Preparation: Mixing glass

Mix these ingredients with the mixing glass, then put on the ice block. Using a spray bottle, add 4 sprays on top of the glass.

 

Glassware: double rocks

Served on ice block

Photo credit: Adrian Nino @adrian_0oo