St. Germain has a pear-like flavor, so this pairing makes sense; it brightens the pear brandy without overwhelming it.

If this looks sweet but good otherwise, you might try what I did tonight- 1 oz each pear eau de vie and gin (I used Clear Creek and Voyager), .25 each St. Germain and lemon juice, and a bar spoon Clear Creek pear liqueur. Next time, I'll probably take the St. Germain down to a bar spoon, but otherwise I prefer this version as it lets the pear flavor through without getting too cloying.

I made this using ginger beer instead of ginger ale; I think this would taste better with more like 1 oz ginger ale (or beer), as it pretty much drowned out the Pimm's and Fernet Branca. But it is refreshing and a good idea otherwise.

Instead of ginger ale, I tried this with 0.5oz canton and a small splash of soda. That is my favorite version so far, and about the only compelling Pimm's cocktail I've tried, but I'd like more ginger flavor. Might try muddling a little fresh ginger with the lemon and mint next time.

This is good, but I think next time I'll skip the Cognac as I don't think I'll ever acquire a taste for it.

Pretty good. I could barely taste the Cognac, which I enjoy. 4/5. Sidecar is a great way to acquire a taste for Cognac. :)

I made this as written and it was quite good, very grapefruit-forward. Like a (much) improved Sea Breeze.... I liked it even better adjusting the proportions slightly to .3 oz each of the liqueurs and juices, with .3oz Campari added.

Awesome. Very sweet but I like it that way. I used a low-quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink. 

Awesome. Very sweet but I like it that way. I used a low-quality Elderflower liquor rather than St. Germain, and I think that really takes away from the drink. 

Curated to remove "sour mix" as an ingredient. Added ingredient note about making sour mix as mise en place.

This sounds very nice and the name gave me a chuckle. I added the garnish to the ingredients and clarified the copyright on the image. Thanks!

Curated to tweak the brand of orange bitters, and to move the instructions for making the honey syrup to the Notes section.

It's a nice-sounding drink...not having a lemon handy, and the time or energy to make infused honey syrup, I substituted a half-oz of Limoncello (Pallini) and squeezed a wedge of lime for a bit of tartness. Worked pretty well, when I added another wedge (1/4 lime total) and another oz. of Zubrowka, it got even better. Served it in a chilled cocktail glass.

Went out and bought lemons, will make the honey syrup tonight and try out the original recipe...I'm doing the research for my mom's 80th birthday celebration cocktail (Zubrowka is her favorite "hard" liquor), and this appears to be a winner. Plus, it has St. Germain (my elderflower liqueur of choice)...how could it not be good?

6 years and 700+ ratings on this site and this is the one I keep coming back to. I go out and buy a bottle of Zubrowka just to make this cocktail. This is a 5 star all around crowd pleasing not too fancy but subtly sophisticated best favorite of faves of all times. Even if you cheat with vanilla extract in the honey it's, in a word, sublime.

I am assuming the 2 oz. of orange bitters is a typo, yes? I like my orange bitters as much as the next guy but. . .

Good point. Moderated to change orange bitters unit to dash, added garnished to ingredient list, and condensed instruction to standard format.

Sorry thanks for the correction! Yes this is dashes not ounces.

Curated to add quantity of condensed milk, remove coffee quantity from ingredient name, and add reference. Also removed Borden's since I bet any condensed milk will work fine and I don't really see the need for Kindred Cocktails to have to know about Borden's as a brand.