During a cocktail competition, New York City mixologist Pamela Wiznitzer was challenged to concoct a riff on a Rob Roy, a classic Scotch cocktail. It took her five minutes to come up with this delicious pear-and-absinthe-inflected rendition with Irish whiskey.
Recipe from Food & Wine Cocktails 2015
1 1/2 ounces Irish whiskey
3/4 ounce Cocchi Americano (fortified, slightly bitter aperitif wine)
1/2 ounce pear liqueur, such as Belle de Brillet
1/4 ounce pear eau-de-vie
3 dashes of absinthe
3 dashes of orange bitters
1 lemon twist
How to Make It
In a mixing glass, combine the whiskey, Cocchi Americano, pear liqueur, eau-de-vie, absinthe and bitters. Fill the glass with ice and stir well, then strain into a chilled coupe. Pinch the lemon twist over the drink and discard.
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