Take a tablespoon of Honey Ridge Farms Honey Créme Lemon and thin to a syrup consistency with a tablespoon of hot water.
Dry shake (without ice) all ingredients except the red wine to emulsify the egg and create a foam. Shake again with ice to chill and dilute then strain into a chilled glass. Float the red wine over a spoon on top, garnish and serve.
PEAR INFUSED BOURBON
(Feel free to use regular bourbon if you don't have the time to make the pear infused version, but if you do it really finishes the pear flavor of the cocktail.)
Wash, dry, core and slice 4 red Anjou pears into eight slices each, add them to a large Mason jar. Pour in a fifth of bourbon and let infuse for a week minimum, shake and taste every day. Strain into a clean bottle or Mason jar. If you allow this to infuse for a week or two longer it mellows out nicely.
DRIED PEAR SLICES
(Also works for oranges, lemons, limes and apples.)
Cut your fruit into slices approximately 1/4" thick.
Place the slices onto a parchment paper lined baking sheet.
Dry in the oven at 200 Fahrenheit for 2-3 hours, each fruit will dry at different cooking times so check every hour. When the fruit has dried to a leather consistency, turn off heat and leave in the oven to cool.