This fall-forward combination of pear brandy, applejack and sherry is versatile enough to be served cold or as a warm Toddy.
- 1 1/2 oz Laird’s Applejack
- 1/2 oz Amontillado sherry
- 1/4 oz Clear Creek Pear Brandy
- 1/2 oz Maple syrup
- 3 dashes Apple bitters
- Garnish: Dehydrated pear crisp
Add all ingredients to a mixing glass with ice.
Stir, and strain over one large hand-carved ice cube.
Spray with allspice tincture, garnish with pear crisp and serve on a burning maple leaf.