Breakfast Television featured cocktail: Noir Sour
Award-winning bartender Andrew Daw joins Breakfast Television talk show hosts Sid and Dawn to talk all about bartending along with making popular St.Patrick’s Day-themed cocktails.
THE DRINK: Spiced Pear Hot Toddy
The Goods:
1 ½ oz. | 45ml Signal Hill Whisky
½ oz. | 15ml Licor 43
1 oz. | 30ml Spiced Pear Syrup*
½ oz. | 15ml Fresh Lemon Juice
*Spiced Pear Syrup: Combine 1 part pear juice with 1/2 part sugar, a star anise, cinnamon stick and a few cloves into a sauce pan and bring to a simmer for 10 minutes. Once cooled, store in a mason jar with star anise and cinnamon.
The How To:
Combine all ingredients into a cocktail shaker and dry shake for 10 seconds. Strain into a snifter with a sugar rim. Top with 2-3 oz. of boiling hot water. Garnish with pear fan and freshly grated cinnamon.
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