Courtesy of Amanda Whitt, bartender at Amor y Amargo and The Up & Up, New York, New York
2 oz Pear Infused Gin*
1 oz Dry Vermouth
Green Grapes or Pear for Garnish
*For the Pear Infused Gin:
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!