Courtesy of Amanda Whitt, bartender at Amor y Amargo and The Up & Up, New York, New York

Ingredients: 

2 oz Pear Infused Gin* 

1 oz Dry Vermouth

Green Grapes or Pear for Garnish

Lemon

*For the Pear Infused Gin:

2 Pears

750 ml bottle of Gin

Making the Pear Infused Gin:

In a large jar or other vessel add two finely sliced pears, and top with one 750 ml bottle of Gin (I used Tanqueray).

Let sit overnight in a cool place or in the refrigerator.

In the morning strain out the fruit. You can use the bottle to store the gin, which will keep well if refrigerated for 8-10 weeks.

Combine ingredients in a mixing glass and stir over ice.  

Serve up in a chilled coupe or on the rocks in a double rocks glass. 

 Express one lemon peel over the top, garnish with green grapes or freshly sliced pear.

Side note: I totally blended and froze the gin infused pears leftover from this process, and it made a very nice, if weird, granita.  A great thing to do if you are adventurous and hate food waste!