This was my recent entry to a competition and is a variation on a white negroni incorporating fresh pear and the most delicate absinthe notes.
30ml pear infused Tanqueray London dry gin
30ml Luxardo Bitter Bianco
Stir all ingredients with ice and strain into a chilled cocktail glass. Preferably delicate glassware to compliment the delicate balance of flavours in this before dinner cocktail.
For the pear infusion just dice four conference pears with skin on and steep in a sterile container with a whole bottle of gin for 48 hours. You won’t regret it. We drank most of our pear gin with tonic when I was supposed to be experimenting. It’s that good.