The Miranda Pear by Mathieu Gravel

The Miranda Pear, created by mixologist Mathieu Gravel from the restaurant CABU – Boire et manger, offers a refined marriage between pear and our Amber Acerum. The natural sweetness of this fruit harmonizes beautifully with the complex aromas of our spirit, known for its depth and woody nuances. This creamy and slightly sweet cocktail will surprise you with the balance it achieves between its various components. From aperitif to dessert, the Miranda Pear will charm you every time with its gourmet touch.

MIRANDA PEAR

• 1 1/2 oz Amber Acerum FOVE

• 2 oz pear juice (Organic Pear Tradition)

• 1 oz ginger beer

• 1/2 oz green apple syrup

• 1/2 oz egg white

• 1/4 oz maple syrup

• 1 dash Angostura Orange Bitters

GLASS

Marie-Antoinette coupe

PREPARATION

1. Place all the ingredients in a shaker with ice.

2. Shake vigorously.

3. Strain into a glass and discard the ice.

4. Return the mixture to the shaker and shake a second time (dry shake).

5. Double strain into the Marie-Antoinette coupe.

GARNISH

• Dried Apple (optional)