html xmlns:og='' xmlns:expr=''> Lounging at the Waldorf: La Pera Canela


Tuesday, June 5, 2012

La Pera Canela

Because it's really important, I've been thinking about cinnamon. It gets pigeonholed as a cold weather spice consumed over pancakes, on pork chops, in pies, and cider. It's the smell that goes along with orange leaves and pumpkins, snowflakes and sleigh bells.

But you know what? To think of cinnamon as a one dimensional flavor is totally spicist and I know you were raised better than that. So keep your mind and mouth open!

Cinnamon makes for lovely granita, ice cream, iced tea, iced coffee, and cocktails.  I found this recipe on Cookie and Kate and it was so delightful that I felt the need to share.

La Pera Canela

1 ½ ounces tequila
4 ounces pear nectar
tiny dash of cinnamon
one drop vanilla extract
light drizzle of agave or honey
juice from ½ a lemon

Mix up, serve on ice, and garnish with cinnamon stick if you're feeling festive.

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