Копченая груша в двух вариантах. Простой полный рецепт.

I'm making a drink that has become very popular, almost iconic, thanks to Artem Kushnarev's (Uncle Sam) victory with him at the third World Championships. I make two variations of the liqueur. After a week's rest, the smoked and pear flavors had weakened, and the drink was completely lacking. Considering I didn't throw away the mash from infusing these drinks, I refilled them and let them steep for a little over a day. I also bought another version of smoked pear. It has a less smoky aroma, but it's very interesting. I used it to make a liqueur with raisins and currant leaves (I liked that version better), but in the mash, I used 150g of pear per 1 liter of distillate made from concentrated pear juice. I poured the drink out after four days, after another control test. The taste is excellent, and I didn't need to add any sweetener; everything was perfectly balanced.