A comforting, full flavored Julep riff inspired by Phil Ward’s modern classic Smoked Julep but with an emphasis on spiced pear flavors 🍐🥃👻 The blend of sherry-barrel finished Islay Scotch and Calvados creates a base with notes of smoke, orchard fruit, and subtle toffee accents that is complemented very well by the baking spice and ripe pear notes from the splashes of spiced pear liqueur and cinnamon syrup. Dashes of Tiki bitters contribute additional ginger and warming spice notes while the mint adds a refreshing aroma to each sip Run the inside of a chilled double rocks glass or julep tin with a few leaves of fresh mint (discard the mint) and fill glass with crushed ice Mix the following in a drink tin: 1 oz Single Malt Islay Scotch (Ardbeg 10 (Corryvrecken also very nice), Caol Ila 12, Laphroaig 10, etc) 1 oz Calvados (French brandy made with apples and, in the Domfrontais region, also pears; Pacory and Lemorton feature this pear/apple blend and are both really nice) Tsp Spiced Pear Liqueur (St George’s makes an excellent bottle) Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved and simmer 5 minutes on medium-low heat; strain out cinnamon sticks) 2 dashes Bittermens Elemakule Tiki Bitters Stir mix with chip or two of ice and strain into chilled glass with crushed ice prepared earlier. Garnish with a bouquet of fresh mint and a fan of ripe pear slices #apologiestothequeenmary