Pear Chips: 1 firm-ripe red or yellow Bartlett pear 2” piece of vanilla bean ¼ cup granulated sugar as needed, fleur de sel Cocktail: 1 well-ripened pear, chilled juice of 1 lemon 1 ¼ oz. vanilla-flavored vodka, chilled 1 oz. rock candy syrup (recipe follows) ½ oz. Cointreau 1 dash orange bitters or bitters for garnish, salted red pear chips Rock Candy Syrup: 1 cup sugar ½ cup water Preheat oven to 300°F convection or 325°F ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.