Pear Elderflower

Direction (PEAR SYRUP)

1. In a saucepan over medium heat, bring the water, sugar and pear chunks to a boil.
2. Once you reach a boil, immediately reduce the heat to a simmer and continue to simmer for about 10-15 minutes until the sauce thickens slightly. Strain out or separate the pear chunks. You don't need to mash the pear up through the strainer.
3. Just remove them from the syrup. Strain the syrup into a jar using the fine mesh strainer.
4. Let the syrup cool to room temperature before using. Syrup stored in a sealed jar in the refrigerator will last for up to a week (or store in the freezer for a couple of months).

Direction (ELDERFLOWER SYRUP)

1. Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved. Remove from heat and allow the syrup to cool to room temperature.
2. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can.
3. Add the blossoms and the lemon slices to a large glass jar or a big bowl. Pour the cool syrup into the jar/bowl with the elderflower blossoms.
4. Make sure that the blossoms are immersed in the syrup. A small plate can help press them down.
5. Cover the jar/bowl with a lid or a tea towel and let it steep at cool temperature (a cool room or the fridge) for 48 hours, stirring the syrup once daily.
6. Strain the syrup using the fine mesh strainer into a clean jar/bottle. This syrup will usually keep for 1 year as is, stored in a refrigerator.

Direction (PEAR ELDERFLOWER)

1. Combine all the ingredients in the cocktail shaker with ice. Dry shake vigorously for 10-15 seconds. Remove the shaker lid, add ice and shake again for approximately 10-15 more seconds.
2. Double-strain (using both the Hawthorne and fine-mesh strainer) the shaker contents into a chilled cocktail glass.

Garnish

• Pear slices and sprinkle with cinnamon