Up the complexity of your next highball with this bourbon and pear cider concoction, created by Charlie Moore of Knife at Highland Dallas.
- 1½ oz. Four Roses Yellow Label
- 1 oz. house-made pear cider (see below)
- ¾ oz. fresh lemon juice
- ½ oz. honey syrup
- 2 oz. Fever Tree ginger beer
Add first four ingredients into a shaker tin with ice and shake for 15-20 seconds. Double strain into a Collins glass, add Fever Tree ginger beer and top with more ice as needed. Garnish with some fresh pear slices.
For Pear Cider (makes about 1 liter):
- 12-15 D’anjou or other ripe pears
- 3 6-inch cinnamon sticks
- 8 allspice berries
- 12 cloves
Juice pears. Add pear juice and spices to a pot. Bring to a boil, then reduce heat to a simmer. Let simmer for 20-30 minutes then strain into a clean container. Let cool before using.