Gary Regan, in his column in the San Francisco Chronicle earlier this month, posted a new recipe for a cocktail made with rye, bourbon, and Xante pear liqueur. I’ve been pretty enamored with Xante since I first tried it, but haven’t seen it used successfully in too many cocktails yet. I’ll have to give this one a try soon:
Between the Damms
1 1/2 ounces 10-year-old Michter’s rye
1 1/2 ounces Elijah Craig 18-year-old single-barrel or other well-aged bourbon
1 1/2 ounces Xanté pear liqueur
1/2 ounce fresh lemon juice
2 dashes Angostura bittersInstructions: Place all ingredients in a cocktail shaker. Add ice. Shake and strain into a chilled cocktail glass.
A Jigger of Blog 
Leave a Reply