Amber Apiary

A gentle, silky honey-and-pear cocktail with a soft golden-amber glow and a delicate violet accent. Cognac and sherry give it a mellow warmth, while pear nectar and a touch of cream make the texture round and easygoing. It’s still an alcoholic drink, so serve it as a small, leisurely sipper rather than a low-alcohol drink. Ingredients 30 ml cognac 30 ml oloroso sherry 20 ml pear nectar 10 ml honey syrup 5 ml fresh lemon juice 5 ml heavy cream 2 drops nonalcoholic violet flower water, optional 1 dash aromatic bitters For the honey syrup: Stir equal parts honey and hot water until smooth; cool before using. Makes about 120 ml and takes 5 minutes, plus cooling. Preparation Add all ingredients to a shaker with ice. Shake firmly for about 12 seconds, then double-strain into a chilled glass. The small amount of cream should lend silkiness, not make the drink taste creamy. Glass Serve in a clear, honeycomb-patterned rocks glass over one large clear ice cube. A lightly amber glass also works, though a clear one shows the color best. Garnish Float one tiny edible violet petal on the surface and perch a small piece of honeycomb on the rim. If honeycomb is unavailable, use a thin lemon twist shaped into a loose spiral; express it over the drink first for a bright floral-citrus aroma.