Autumn Fruit Whiskey Sour

Remember the apple and pear galettes from the previous post? This is a way to use those cores for a gorgeously infused bourbon cocktail. I made sours but you can do an old-fashioned or on the rocks.

Infused bourbon:
Peel from half a grapefruit
Peel from 1 lemon
1 pear core
1 apple core
375 ml of bourbon or whiskey
Combine all ingredients in a jar and let steep for one to two days. Strain through a cheesecloth-lined sieve into a clean jar.

For the cocktail: 
2 oz. infused bourbon
3/4 oz. lemon juice
1/2 oz. simple syrup

Shake in an ice-filled cocktail shaker and strain into an ice-filled glass. Garnish with a grapefruit peel.