Servings:
Serves 12 (makes 12 cups) Servings
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 cup medium cinnamon stick, broken in half
- 1 cup 750-ml bottle remy v
- 5 tablespoon fresh meyer lemon juice (from 2 lemons)
- 3 tablespoon pear nectar
Preparation
Baking Directions:
In a small saucepan, warm the sugar, water and cinnamon stick pieces over low heat until the sugar dissolves and a syrup forms, about 2 minutes.
Remove from the heat and cool the mixture completely; discard the cinnamon.
In a large pitcher, combine the cooled cinnamon syrup with the Remy V, lemon juice and pear nectar.
Cover the pitcher with plastic wrap and refrigerate until cold, about 3 hours.
Add 12 ice cubes to the drink and stir briskly with a wooden spoon (this will melt some of the ice into the drink).
Dividing evenly, pour the cocktail through a fine-mesh strainer into 12 chilled Martini glasses.
Dust each drink with a pinch of freshly-grated nutmeg and serve.
