INGREDIENTS

2 oz PIERRE FERRAND RESERVE Cognac
½ oz Fresh Bosc Pear Pureé
1½ oz Mathilde Pear Liqueur

GARNISH

Spiced Port/MathildeCreme de Cassis syrup
Ramekin of Bleu d’Auvergne stuffed Kalamata Olives

TOOLS

Boston Shaker and strainer
6 oz Cocktail Glass
3 oz Ramekin

Bosc Pear Pureé
1 fresh ripe Bosc pear, peeled and cored
Juice of half lemon.
Add to food processor and pureé. Strain through double strainer.

Spiced Port Syrup
¼ cup Ruby Port
¼ cup Mathilde Crème de Cassis
1 tsp of each Allspice berries, cloves, black pepper corns

Simmer in saucepan until reduced to half. Remove and strain spices. Pour syrup back into saucepan and reduce another quarter. Pour into small bowl, cover with plastic and cool in refrigerator.

Bleu d’Auvergne Stuffed Olives
Large Pitted Kalamata Olives
Bleu d’Auvergne cheese
Reserved Pear Puree

Allow cheese to come to room temperature. Two tablespoons will be enough for 10 olives. Add small amount of pear puree to mixing bowl and cheese. Just enough puree to help soften the cheese with a wooden spoon. Carefully stuff olives with the back of a small spoon. Wipe olives clean of remaining cheese. Chill in refrigerator until needed.

METHOD

Chill a cocktail glass in freezer. Remove and drizzle Port/Cassis syrup into glass creating a beautiful design. To mixing glass filled with ice, add cognac, pear liqueur, pear puree. Hard shake. Strain into syrup coated glass. Serve with ramekin of olives. About 3-5 Olives per cocktail.

WINNER USBG IL MATHILDE NO LIMITS COCKTAIL COMPETITION 2008