Brunch & Co.
- 2 oz. Calvados Boulard
- 1 oz. honey syrup (1 part water diluted in 1 part honey)
- 1 oz. lemon juice
- ½ pear, diced
- 1 egg white
- Fresh oregano
In a shaker, combine oregano, honey and pears and tumble to infuse the honey syrup.
Add remaining ingredients, saving egg white for last, and mix without ice. Open shaker, fill with ice and mix again.
Filter using a sieve in an Old Fashioned glass filled with ice.
Garnish with fresh oregano and a slice of pear.