I always love the idea of pears more than the actual fruit, primarily because—like avocados—their “aw, hell yeah” window is very short. But pear brandy never fails me; the flavour is consistently good, the mouthfeel is never gritty, and the ABV hovers around 40 per cent.
We’re now barrelling towards the end of the year at lightspeed — which means it’s a great time to start something new.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making our first ever reader-suggested cocktail, and it’s a good one.