远离树：苹果珍珠鸡尾酒

前几天，我在想秋天和冬季友好的鸡尾酒。卡尔瓦多斯(apple brandy) of course is always in season, but I also had a bottle of spiced pear liqueur from St. George Spirits in California on hand that has a lovely pear flavor mingled with a bouquet of spices, that I’ve been meaning to incorporate into a cocktail.

I had a hunch that it would be well-paired with French apple brandy, and that hunch proved correct in this Far From the Tree cocktail, a nod to the expression that “the apple doesn’t fall far from the tree” as the apple brandy – and the sparkling apple cider – fell into my kitchen, which are quite far from any trees. But happily, they all made it into my glass.

（我希望这一切都有意义。我一直在尝试为我的法国伴侣翻译一些美国的表情，尤其是“他们喝了库尔援助”，我认为这是不可翻译的。）

这Spiced Pear Liqueur由圣乔治精神, a distiller in my old stomping grounds of Alameda, California. I knew the founder, Jörg Rupf, who started distilling European-style spirits in the San Francisco Bay Area in 1982. At the time, few knew what eau-de vie was.

Jörg was a wealth of knowledge and I always learned something when I spent time with him, and was surprised when he told me one day that it took around 50 pounds (23kg) of Bartlett pears to make just one bottle of pear eau-de-vie, and he laughed that his biggest restaurant account sold only a half bottle of eau-de-vie every two months. He reveled in the bounty of excellent produce in California, making eau-de-vie from everything, including kiwifruit, apples, raspberries, pears, and even holly berries.

有一天，他在酿酒厂的时候给了我一口苹果白兰地，他做了，但迅速忘记了，这与卡尔瓦多斯类似，但没有terroir。（要被称为“ Calvados”，必须在诺曼底制作苹果白兰地，只有某些当地苹果，并为其香气添加了一些梨，并且必须在木桶中陈化至少两年。）他的苹果白兰地已经坐在枪管里已经十年了，当他发现它时，很美味。约尔格最终从蒸馏厂退休，并出售了该公司，该公司仍在强劲，圣乔治精神在大师酿酒师兰斯·温特斯（Lance Winters）的带领下，继续制作出出色的利口酒，包括杜松子酒和其他蒸馏（他们现在称他们的Eau-de Vie为“白兰地”），Absinthe，Vodka（包括绿色辣椒One），Shochu和Shochu和Shochu和Bruto Americano这是我特别喜欢的植物性替代品，它没有人造着色剂，它是由当地植物和其他成分富有表现力的融合而成的。

但是，即使您不在诺曼底或北加州，远离苹果（或梨）树很远，您仍然可以在鸡尾酒中享受这些秋季和冬季风味。