Receta: The Pueblo Pisco Quench
Ginger Pear has been selling like hot cakes online lately... and it’s amazing in stir fries, in vinaigrettes, as a dipping sauce, as a marinade... and the list goes on and on! But have you ever tried it in a cocktail?
We first made a simple syrup using 1c sugar, 1c water, sliced ginger root, and diced pear and simmered it in the stove for about 30 minutes to start this recipe off.
The Pueblo Pisco Quench 
4oz Chilean Pisco (can substitute for vodka)
0.75oz ginger pear simple syrup
0.75oz Pueblo Ginger Pear
10 mint leaves
juice of one lemon
soda water
Muddle all the ingredients, except soda water, together for about a minute. Strain into two tall glasses filled with ice then top with soda water. 
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