The coming of fall is a bit easier to swallow with the wonderful shift in seasonal flavors. Ephemeral pears stand out, with their subtle flavor and intense juiciness. Chefs share their passions for pear cocktails with us.
“Pears are one of my favorite things to use in cocktails,” says chef Ethan Stowell of Ethan Stowell Restaurants in Seattle. His pear old-fashioned is the classic recipe (1 sugar cube, 3 dashes of Angostura bitters, a splash of soda and 2 ounces of bourbon), but he first dices fresh pears and soaks them in that bourbon overnight.
“The pear infuses the bourbon with a little sweetness,” he says, and “they are a delight to enjoy at the bottom of the glass.”
Mixologist Mark Cichowski of Coppervine in Chicago favors a Spiced Pear Collins.
“The pear and rosemary give this cocktail a crisp yet woody sweetness with nice density,” he says. He purees fresh pears with a squeeze of lemon and rosemary, strains it, then mixes 1 1/2 ounces of pear puree, 1 1/2 ounces CH Distillery vodka, 3/4 ounce lemon juice and 3/4 ounce of the spiced simple syrup. Shake it up, then top with a splash of soda and a rosemary sprig.
A slice of fresh, fall-harvested pear and mint leaves garnish The Pear Affair at Kilawat in Milwaukee’s Intercontinental Hotel. Executive chef Aaron Miles, blends 2 ounces Grey Goose La Poire, 1 ounce sparkling wine, a splash of simple syrup and a squeeze of fresh lime juice.
At Fig & Olive Restaurants (New York, LA and Chicago locations), beverage manager Mitchell Malnati features a Pear Blanche which debuts this fall.
“We make the pear syrup fresh in-house using Bartlett pears, cloves, allspice, cinnamon and sugar,” says Malnati. Then, 3/4 ounces of the syrup is mixed with 2 ounces of gin, 1/2 ounce lime juice, 1/2oz ounce St. Germain and the whites from one egg. It’s shaken and strained into a chilled martini glass and topped with a pinch of ground black pepper.
Chef Cathy Whims of Nostrana restaurant in Portland, Ore., opts for a Clear Creek Pear Brandy, known for being made by attaching bottles to the pear buds still on the tree. The pears remain in the bottle after the brandy is poured in.
“Pears have such depth of aromas and flavors, while still being subtle enough to blend with different spirits,” says Whims.
Pera di Apicius
1 ounce Bacardi Heritage
3/4 ounce Clear Creek Pear Brandy
1/3 ounce Vecchio Amaro del Capo
More Top Picks Ratings
1/2 ounce orange juice
1/4 ounce lime juice
1/3 ounce simple syrup
1 ounce egg whites
Stir all ingredients together. Serve in a coupe with a sugared rim and garnished with freshly grated cinnamon and a pinch of Jacobsen vanilla bean salt.
Provenance: Chef Cathy Whims, Nostrana, Portland, Ore.