Pera Seca: A Pisco Cobbler

• 1 1/2 ozpisco
• 1 ozverjus
• 3/4 ozspiced amontillado syrup
• 1/2 ozpear brandy
• 1/2 ozruby port

Preparation

1. 1.

   Combine all of the ingredients, except the port, in a shaker with ice. Shake until chilled. Add crushed ice to a glass and strain into the glass. Float the port, then top with more ice. Garnish.

2. 2.

   Spiced Amontillado SyrupAdd 750ml of amontillado sherry, 4 cinnamon sticks, and 5 cardamom pods to a pot and bring to a boil. Turn off the heat and allow the mixture to infuse for at least 1 hour. Strain out the spices, add weight in brown or palm sugar, and stir to combine. Will keep in the refrigerator for 2 weeks.