"It's a really fun drink," says Crystal Tavern mixologist Stephen Thomas.
THE DRINK
In the Weeds
THE SOURCE
Crystal Tavern at Crystal Springs Resort
1 Wild Turkey Way
Hamburg
(855) 977-6473
crystalgolfresort.com/dine/tavern
WHY IT WORKS
"The key is the three preparations of pear," said Stephen Thomas, the resort's resident mixologist. "The muddled pear adds a freshness, the liqueur gives balanced sweetness and the Poire Williams gives a very well-balanced level of fragrance. It's a really fun drink."
THE RECIPE
2 slices Bartlett pear
1.5 ounces pear liqueur
2 dashes Dutch's Boomtown Bitters
1.5 ounces corn whiskey
1 ounce Poire Williams eau de vie
1. In a mixing glass, muddle one slice of pear with the pear liqueur and bitters until mashed.
2. Add the whiskey, Poire Williams and ice, and stir until very cold.
3. "Double-strain" by using a cocktail strainer to pour the liquid through a fine-mesh sieve into a rocks glass with fresh ice.
4. Garnish with second slice of pear.
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