The Scout Guide - What We're Making

What We're Making: The Pearallel Parked Cocktail

In early March, the weather tends to teeter between hints of the warmer season to come and reminders that a last dusting of snow could be right around the corner, calling for a cocktail that's ready to fend odd any remaining chills without being too heavy-handed. Perfect for the dwindling days of winter, the Pearallel Parked cocktail (so named for its featured ingredient and its similarities to the classic Sidecar) is a delicious blend of spice and bright notes devised by the experts at Pittsboro-Noerh Carolina-based Fearrington. The beautiful Relais & Châteaux property, which is easily accessible from Raleigh, Durham, and Chapel Hill, boasts an excellent seasonally-driven restaurant and frequently hosts tastings and talks for food and beverage enthusiasts, so we knew we were in for a treat when the recipe arrived in our inbox. Here's how to make the drink at home:

PEARALLEL PARKED COCKTAIL

Ingredients:
3/4 oz Christian Drouin Calvados
3/4 oz Hennessey VS
3/4 oz Cointreau
3/4 oz spiced pear reduction (recipe below)
1/2 oz lemon juice
pear for garnish

Instructions:
Combine all ingredients in a cocktail shaker. Shake vigorously, strain into a couple glass, and garnish with a pear ball (or two!)

Spiced Pear Reduction Recipe:
Simmer one pear in simple syrup (tp make simple syrup, combine euqal parts water and sugar in a saucepan and heat until the sugar has dissolved) with one clove, cinnamon stick, and star anise, then strain. [Editor's note: Our chef suggests using the leftover pear on a salad.]