An aromatic, autumnal Pisco Sour riff from Oakland’s Ramen Shop The soft, floral Pisco is a wonderful foil for the robust fresh pear flavor in the brandy while the lemon adds acidity and freshness and the vanilla-forward Liqueur is a great flavor accent that also ties everything together 1.5 oz Pisco (South American brandy with softer, floral notes; Acholado variety is best in this application) .5 oz Pear Brandy (St George makes my favorite, Clear Creek is another option) .75 oz Fresh Lemon Juice .25 oz Vanilla Syrup/Liqueur (Giffard makes a liqueur and Licor 43 is another vanilla forward option, can also simmer a split vanilla bean with pods scraped in in newly made simple syrup for 5-10 minutes) .25 oz Simple Syrup (1:1) 2 dashes Absinthe (Herbsaint or Pernod can also sub) Shake with ice and strain into a chilled coupe. Garnish with a grapefruit twist