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Neil's Homemade Apple Pie

sandor fizli The Globe and Mail

Bartender Neil Daoust had winter on his mind when he created his latest cocktail, which relies on Calvados apple brandy to give it its bite. "I was thinking of the coming cold and that made me think of a warm slice of apple pie," says the resident mixologist at Nectar Social House in Dartmouth, N.S.

"The nearby Annapolis Valley, whose farms produce much of the province's apples and pears, also influenced me," Daoust adds. "I wanted the combination of ingredients to be so delicious that people would think they were having dessert and not just a drink."

To make the Apple Pie, combine the pear vodka, apple brandy and Chartreuse in a shaker filled with ice, then add a splash of apple juice and freshly puréed pear nectar. Garnish with a cinnamon stick and green apple spiral.

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1 ounce pear vodka

1/2 ounce Calvados apple brandy

1/2 ounce Chartreuse

1 ounce fresh puréed pear nectar

Splash of apple juice

Cinnamon stick with green apple spiral

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About the Author

Deirdre Kelly is a features writer for The Globe and Mail. She is the author of the best-selling Paris Times Eight and Ballerina: Sex, Scandal and Suffering Behind the Symbol of Perfection (Greystone Books). More

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