In a large bowl, whisk together the flour, sugar and salt. Sprinkle the butter over the top, toss to coat and then using a pastry blender or your hands to blend the butter into the flour mixture. Work quickly so as not to melt the butter. Work the butter until it is roughly the size of peas (some pieces bigger, some pieces smaller, but about that size). Drizzle with the chilled vodka-water mixture and give it 5-6 stirs with a spatula to mix the moisture throughout. Press the spatula into the flour and it should start to adhere and form a mass.
Lay a piece of plastic wrap on the counter and pour the crumbly dough over the top. Using your hands, quickly press and shape into a rectangle about 1 1/2 inches thick. Wrap tightly. If there are any cracks gently press down until they disappear. Set in the fridge for at least 1 hour.
To Make the Salted Honey Caramel
In a medium saucepan over medium heat add the butter. Once melted, turn the heat up just a touch stirring and watching. Look for the formation of little brown bits on the bottom of the pan and a nutty, delicious smell...this should take about 2-3 minutes. We don't have a lot of butter in here, so it won't take long. Take the pan off of the heat and stir in the brown sugar, honey and heavy whipping cream. Put back over medium heat and gently stir for 2 minutes more. Take off of the heat again and stir in the ginger, vanilla and sea salt. Set aside to cool a bit. *The sugar may not completely dissolved in the pan. This is fine as it will finish melting in the oven as it commingles with the pears and life will be grand.