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Frequently paired with
The best thing to pair and share with Pear Pressure
Ingredients
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Cocktail
Syrup (makes ~1 cup)
Garnish
Method
Syrup (make ahead)
Prepare pear puree
Peel, core and dice about 2 small ripe pears. Place in a blender and puree until smooth, about 20–30 seconds. Measure 1 cup of puree; discard or save any extra for another use.
Cook syrup
In a small saucepan combine 1/2 cup sugar and 1/4 cup water. Add the pear puree, cinnamon stick, star anise and cloves. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer gently for 6–8 minutes to meld flavors, stirring occasionally.
Strain and cool
Remove from heat, let cool 10 minutes, then strain through a fine mesh sieve set over a bowl, pressing on solids to extract liquid. Discard solids. Transfer syrup to a clean jar, cool completely, refrigerate. Syrup will keep refrigerated up to 10 days.
Cocktail Assembly
Muddle pear and mint
In a cocktail shaker or large mixing glass, place 1/2 cup diced ripe pear and 8 fresh mint leaves. Add 0.75 oz fresh lime juice and 0.75 oz spiced pear syrup. Gently muddle 8–10 times to bruise the mint and macerate the pear—extract juice without pulverizing the mint into bits.
Add spirit and chill
Add 1.75 oz vodka or gin to the shaker along with a large handful of ice. Cap the shaker and shake vigorously for 10–12 seconds until well chilled.
Double-strain
Strain the shaken mixture through a fine mesh strainer into a highball or Collins glass filled with fresh ice. Double-straining removes pear pulp and mint fragments for a clean drink.
Top with tonic
Top the cocktail with 3 oz chilled tonic water. Stir gently once to integrate the tonic without flattening the carbonation. If using, add 1 dash of Angostura bitters on top for aromatic complexity.
Garnish and serve
Garnish with a sprig of fresh mint and a thin pear slice or lime wheel. Serve immediately with a straw or stirring spoon.