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Papi Pera

Papi Pera
Kirk McKoy / Los Angeles Times

After last-minute shopping at two malls and a side trip to find wrapping paper only to come home and discover you've run out of Scotch tape, nothing makes the holidays happier than a good stiff drink. It's even better if ... Read more

Total time: 12 minutes, plus steeping time for the syrup | Serves 1

Cinnamon syrup

  • 4 (3 ounces) cinnamon sticks
  • 1 cup water
  • 1 cup sugar

Step 1Muddle the cinnamon sticks until broken. In a saucepan, combine the cinnamon, water and sugar, and bring just to a boil. Simmer for 3 minutes, remove from heat and cover. Set aside for at least 3 hours to cool and allow the flavor to develop. Strain. This makes about 1 cup syrup; it will keep, covered and refrigerated, for up to 2 weeks.

Cocktail assembly

  • 1 1/2 ounces blanco tequila (Day uses Siete Leguas)
  • 1/2 ounce fresh lime juice
  • 1/2 ounce cinnamon syrup
  • 1/4 ounce pear eau de vie (Clear Creek or Massenez)
  • Club soda
  • Thinly sliced pear, for garnish

Step 1Into a cocktail shaker with ice, pour the tequila, lime juice, cinnamon syrup and pear eau de vie. Shake, then strain into a rocks glass with fresh ice, and top with a splash of soda. Garnish with three slices of pear on a pick.

Note: Adapted from Alex Day.


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