1⁄2 oz Pear eau de vie
3⁄4 oz Lemon juice
1⁄2 oz Falernum
1⁄2 oz Sorel liqueur
1 spg Mint
4 ds Bitters (2 ds each Peychaud's and Ango, as garnish)
Instructions

Shake, strain over pebble ice or crushed ice. Top with more ice, 2-3 dashes of Peychaud's and Angostura bitters, and a thin lemon twist snaked around the base of a slapped mint sprig. Serve with straw.

Notes

Along with great bakeries, cheap booze, trendy brunch spots, and recent hipsters looking to put all that nonsense behind them and settle down, Greenpoint, Brooklyn is home to a sizable Polish population. I honor them with this summery swizzle containing the Polish favorite bison grass vodka, matched here to pear brandy rather than the usual apple juice, and complemented with pie spice and elderflower flavors. Named for the nearby McCarren Park, with a tip of the hat to the classic Queen's Park Swizzle.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
5 stars
(5 ratings)
YieldsDrink
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From other users
  • Incredible accentuation of the brandy or eat de vie. I used my favorite st george — ★★★★★
  • 2 5-stars
  • Pie spice, apple, pear, mint, elderflower, a million flavors, refreshment. — ★★★★★
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Comments

The Clear Creek pear brandy is hugely assertive, so people who aren't as obsessed with it as I currently am should probably cut it back to 3/4 oz, or even 1/2.


MacArthur Park Swizzle: swizzle a cake left out in the rain.


Incredible accentuation of the pear eau de vie.  I used st george pear brandy which was phenomenal. The slightly tart finish of the sorel is sheer genius!