Fall Orchard

Photo by Michael Piazza / Styled by Emmet Kelty

Makes 1

¾ ounce Bully Boy vodka
¾ ounce Pear Purée (recipe follows)
¾ ounce lemon juice
2 ounces sparkling wine

Combine vodka, purée and lemon juice, shake over ice and top with sparkling wine.

PEAR PURÉE:
5 ripe pears
1 cup cardamom syrup (recipe follows)
1 teaspoon salt

Core pears, add ingredients to a blender and purée. Pass through a fine sieve or chinois.

CARDAMOM SYRUP:
1 cup sugar
1 cup water
5 green cardamom pods

Toast cardamom in a dry skillet, add sugar and water and stir. Keep over low heat for 20 minutes, making sure not to boil. Remove cardamom pods and chill.

This recipe appeared in the Fall 2016 issue.

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.