In today’s edition of Gary Regan’s fortnightly column, the Professor, our cocktailian bartender, mixes up a Menage au Poire, which looks great. Read about it at the link, but have a look at the recipe first:

Ménage au Poire
Adapted from a recipe by Victoria Damato-Moran,
bar manager at Tony Nik’s in San Francisco

1-1/4 ounces Pitú cachaça.
1 ounce Belle de Brillet.
1/2 ounce Chinaco Reposado tequila.
2-1/2 ounces pear nectar (Santa Cruz, Hansen’s, etc.).
Juice of half a lime.
Pinch of sea salt.

Fill a cocktail shaker 2/3 full of ice, add the ingredients
and shake for about 15 seconds. Strain into a chilled cocktail
glass. Garnish with a lime twist and a slice of pear.

At our house, this would be enough for TWO 3-ounce drinks.