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Pear eau de vie and dry Riesling make natural mates in this gently spiced coupe by Audrey Saunders, the owner of New York City’s iconic Pegu Club.
- 2 oz Dry Riesling
- 1 oz Poire William Eau de Vie
- 1/2 oz Orange curaçao
- 1/4 oz Honey syrup
- 5 dashes Peychaud’s bitters
- Garnish: Star anise pod
Add all ingredients to a mixing glass with ice.
Stir, and strain into coupe.
Garnish with star anise.
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