Calvados and Tonic

Build in collins glass:

1.5 oz calvados

0.5 oz Etter Pear Williams Eau-de-Vie

Add ice.

Add 4 oz tonic water

Stir to combine.

Garnish with lemon twist.

 

Copper Penny

(Adapted from Jeffrey Morgenthaler, Portland, OR)

Stir with ice:

0.75 oz Etter Pear Williams Eau-de-Vie

0.75 oz rye whiskey

0.75 oz Cocchi Dopo Teatro Vermouth Amaro

0.25 oz Rothman & Winter Orchard Apricot Liqueur

1 dash Angostura Bitters

Strain into double rocks glass with ice.

Garnish with lemon peel.

 

Falling Leaves

(Audrey Saunders)

Shake with ice:

2 oz dry Riesling

1 oz Etter Pear Williams Eau-de-Vie

0.5 oz curaçao

0.25 oz honey syrup

1 dash Peychaud’s Bitters

Fine strain into cocktail coupe.

Garnish with star anise pod.

 

Flip Williams

(Adapted from Julian de Féral, London, England)

Shake with ice:

1.5 oz bourbon

0.75 oz Etter Pear Williams Eau-de-Vie

0.5 oz heavy cream

0.25 oz rich syrup

2 dashes Angostura Bitters

1 egg yolk

Strain over crushed ice in double rocks glass.

Garnish with fresh grated nutmeg.

 

Jakartian Peardition

(Adapted from Guillermo Bravo, NYC)

Shake with ice:

1 oz Batavia Arrack van Oosten

0.75 oz oloroso sherry

0.5 oz Etter Pear Williams Eau-de-Vie

0.75 oz lime juice

0.5 oz grapefruit juice

0.5 oz orgeat

0.25 oz cinnamon syrup

Fine strain into cocktail coupe.

Pen Pals

(Amanda Chisholm, TX)

Stir with ice:

1 oz Etter Pear Williams Eau-de-Vie

1 oz Dolin Blanc Vermouth de Chambéry

1 oz Manzanilla sherry

Strain into cocktail glass.

Sgroppino

(Adapted from Baiocchi & Pariseau)

Whisk to combine in cocktail shaker:

0.75 oz Etter Pear Williams Eau-de-Vie

0.75 oz vodka

1 cup lemon sorbet

2 oz prosecco

Pour into double rocks glass.

Garnish with mint sprig.

 

Sling of Aphrodite

(Adapted from Joaquín Símo, NYC)

Shake with ice:

2 oz rhum agricole blanc

0.5 oz Etter Pear Williams Eau-de-Vie

1 oz fuji apple juice

0.25 oz lemon juice

0.5 oz cinnamon syrup

Strain into double rocks glass over crushed ice.

Garnish with apple slices.

 

Spiced Apple Fizz

(Naren Young, NYC)

Shake with ice:

1.5 oz vodka

0.5 oz Etter Pear Williams Eau-de-Vie

0.5 oz honey syrup (2:1)

0.5 oz lemon juice

Strain into a collins glass over ice.

Top with 3 to 4 oz hard apple cider.

Garnish with an apple slice and grated cinnamon.

 

Triangle Highball

(Adapted from Daniel Seehuusen, Göteborg, Sweden)

Build in highball glass:

0.5 oz Etter Pear Williams Eau-de-Vie

0.5 oz Salers Gentian Apéritif

0.5 oz triple sec

Half fill with ice.

Add:

3 oz club soda

Fill with ice.

Stir to combine.

Express & discard orange peel.

Garnish with mint sprig.

 

Tunnel Vision

(Adapted from Alex Day, NYC)

Muddle lightly in shaker:

0.5 oz simple syrup

2 basil leaves

Add:

2 oz Comoz Blanc Vermouth de Chambéry

0.5 oz Etter Pear Williams Eau-de-Vie

0.5 oz lime juice

2 dashes absinthe

Shake with ice.

Fine strain into collins glass over ice.

Add 1.5 oz club soda.

Garnish with basil sprig and lime wheel