Joe Hines, Terminal Bar, Denver
½ oz. Barolo Chinato Cocchi
1½ oz. bourbon
¾ oz. fresh pear syrup
¾ oz. fresh lemon juice
How to do it:
Tools: shaker, strainer
Glass: double Old Fashioned
Garnish: maraschino cherry and orange twist
Combine all the ingredients, except the Barolo Chinato, and shake with ice. Strain into an ice-filled glass, pour the Chinato over the back of the spoon into the glass (it’s okay if it sinks to the bottom) and garnish.
Fresh Pear Syrup: Combine 1 cup each of water and granulated sugar with 1½ cups of fresh pear juice (purée and strain fresh pears to extract the juice) in a small saucepan and bring to a simmer. Stir until the sugar dissolves, remove from the heat and cool to room temperature before bottling. Keep refrigerated for up to 2 weeks.