1 oz Pear liqueur, St. George
1⁄2 oz Apple Shrub (See Note)
1 bsp Allspice Dram, St Elizabeth
1 ds Bitters (Pink House Smoldered Bitters)

Combine all ingredients in glass. Stir with ice.


Apple Shrub - shred about three apples (1.5 cups). Combine with 3/4 cups raw sugar (demerara or other complete cane sugar) and about 1 cup apple cider vinegar in mason jar or Tupperware container. Add two star anise pods and about six or seven allspice berries. Shake well Refrigerate for two days. Strain well, squeezing juice from apple shreds. Rebottle into new container. Should remain useable for about six months.

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