The Lush Chef

The temperature keeps see-sawing here in Los Angeles, so it's not Hot Toddy weather yet.  If you're looking for a simple and cooling cocktail that embodies the flavors of fall, then try this Bourbon, Pear & Ginger Cocktail.  Yes, it's from Garden and Gun Magazine (best magazine title ever, BTW) and it's southern boy Hugh Acheson's favorite tailgating cocktail.  I have a different recipe for ginger simple syrup from Cocktailia that I like to use, which includes some black pepper to give it another spicy layer.  Hugh also recommends making this drink with peaches, so it's perfect to adapt for the summer.

Bourbon, Pear & Ginger Cocktail
Ingredients for the ginger simple syrup:

• 2 oz ginger, thinly sliced
• 1 cup sugar
• 1 1/2 cups water
• 1 1/2 tsps whole black peppercorns

Ingredients for the cocktail:

• 3 oz bourbon (I used Bulleit)
• 1 Tbs ginger syrup
• 2 oz club soda
• 2 pear slices

To make the ginger simple syrup:
- Combine the ginger, sugar, water and peppercorns in a small sauce pan over medium heat.
- Bring to a simmer, stirring until the sugar dissolves.
- Continue simmering for 30-40 minutes.
- Let cool completely and then strain through a fine sieve.
- Transfer to a bottle and refrigerate.

To make the cocktail:
- In a glass with ice, add the bourbon and ginger syrup and stir.
- Top with club soda and stir.
- Add the pear slices.