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.