Ingredients

  • 35 ml GREY GOOSE® La Poire
  • 25 ml NOILLY PRAT® Dry vermouth
  • 10 ml White Crème de Cacao
  • 1 dash Chocolate Bitters
Pearfection

Method

Combine all ingredients in a mixing glass filled with ice.

Stir and strain into a small cognac snifter.

Garnish with a pear ball on a GREY GOOSE pick.