Photo by Linda RomeroServes1 cocktailFrom Beverage Director Chris Ware of Paramour in San Antonio, TexasIngredients1½ ounces Slivovitz plum brandy½ ounce Pear/Ginger Shrub½ ounce simple syrup3 lemon wedges2 ounces Vouvray2 dashes Peruvian bittersPear/Ginger Shrub2 cups pears, deseeded1 cup of peeled ginger16 ounces vinegar1½ cups sugar DirectionsMuddle lemon wedges with simple syrup.Add Slivovitz and Pear Shrub, and ice. Stir.Top with Vouvray and bitters. Pear/Ginger ShrubPlace pears and ginger in 8-quart pot over medium heat. Add vinegar, and let heat to just shy of boiling point between 190 to 200 degrees for 10 minutes.Pour into jar and seal tightly. Let stand for 3-4 weeks then, strain through a coffee filter.Pour mixture into medium pan, and add sugar. Bring to a boil to dissolve sugar then remove from heat and let cool. It will keep in tightly sealed container in refrigerator for 6-9 months.