Monday, March 30, 2015
2 oz pear-infused gin
3/4 oz cinnamon syrup
1 oz lemon juice
Shake and strain into a double old-fashioned glass over a large ice cube; top with 2 oz Fulton Expat.
I originally tried topping this with good old soda water, but that fell somewhat flat; the Expat added welcome spice, bitterness, and body that really kicked this into the stratosphere. If you can't get the Expat, a decent Belgian dubbel and a dash of bitters ought to do.
Man, I dig a good beer cocktail; an unexpected success is even better.