Minch's Lure

COCKTAIL
Written By Nicole Borden

Scotch, Sherry, Poire Eau de Vie, and Almond

Bartender Tommy Ho of Anvil Bar & Refuge | Houston
Yield: 1 cocktail

Adapted by StarChefs | December 2019

INGREDIENTS:

1 ounce Tomatin 12-year-old whisky
¾ ounce St. George pear brandy
¾ ounce Lustau dry amontillado Sherry 
15 drops almond extract
1 bar spoon rich simple syrup
 2 thin slices pear

METHOD:

In a mixing glass with ice, combine all ingredients; stir. Strain into a chilled Nick and Nora glass. Garnish pear.

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