A delicious low-ABV Manhattan riff from San Francisco’s Third Rail that makes a great pre-dinner aperitif (or should I say a-pear-itif 🍐🥁; I’ll see myself out) The dry manzanilla sherry brings notes of green apples and a touch of salinity that play nicely with the juicy ripe pear flavors from the brandy and are accented with some spice and herbal notes from the Ginger Liqueur and celery bitters 2 oz Manzanilla Sherry (Hidalgo La Gitana, Bodegas Yueste Aurora Manzanilla, La Guita are all tasty) .5 oz Pear Brandy (St George makes a fantastic bottle) .5 oz Ginger Liqueur (King’s Ginger, Domaine de Canton, etc) 2 dashes Celery Bitters (Bitter Truth, Scrappy’s, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube. If available, can garnish with a fresh pear slice