A fall-friendly riff on the classic Martinez/Manhattan with notes of pears, baking spices, and a bittersweet finish 🥃🍐🥧🍁♠️ The Terroir Gin has notes of rosemary and other herbs that combine with the juniper and other botanicals in the Old Tom gin and the ripe pear notes in the eau de vie to create a base with notes of pears, herbs, and some spice that work beautifully with the baking spice, orange peel and subtle sage and rosemary undertones in the Sicilian Amaro (Averna) and the sweet vermouth. A splash of spiced pear liqueur helps boost the baking spice and orchard fruit notes while dashes of two spice/savory bitters help tie the flavors together. A delicious fall sipper! 1 oz St George Terroir Gin (feel free to sub in a New American or London Dry style gin of choice) .5 oz Old Tom Gin (production style that predated the juniper-forward London Dry style; more rounded with subtle malt notes; Scofflaw makes a really nice bottle but Ransom or Hayman’s would also be good here) .5 oz Pear Eau de Vie (St George’s, Clear Creek both have wonderful ripe pear notes) .5 oz Sweet Vermouth (Cocchi Vermouth di Torino is a nice option that’s not too heavy or light) .25 oz Averna (Sicilian Amaro with baking spice and candied orange peel notes with background sage/rosemary notes and a mildly bittersweet finish) Tsp St George Spiced Pear Liqueur (a great bottle for fall/winter; the baking spice and orchard fruit notes work particularly well with brown spirits but is very versatile) 1 dash Bitter End Moroccan Bitters (sumac, preserved lemon, other spices) 1 dash Crude Rizzo Bitters (rosemary and pink peppercorn notes; also a great subtle add to boost a nice vinaigrette!) Stir with ice and then strain into a chilled coupe. Garnish with a lemon twist (first expressing the essential oils over the surface of the drink) #pocketpear