Partridge In A Pear Tree Recipe
Bourbon, spiced pear liqueur, pineapple, lemon, demerara, saline, sparkling wine, pineapple wedge
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Ingredients
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Cocktail Base
Sparkling & Garnish
Method
Cocktail Base
Prepare demerara syrup (if not ready)
Combine equal parts demerara sugar and hot water (for example 1/2 cup sugar + 1/2 cup water), stir until dissolved. Cool before using.
Add bourbon (2 oz), spiced pear liqueur (3/4 oz), fresh pineapple juice (3/4 oz), fresh lemon juice (1/2 oz), demerara syrup (1/2 oz) and saline (about 1/10 tsp — roughly 2–3 drops or to taste) into a cocktail shaker.
Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled (shakes should produce a cold, slightly frothy mixture).
Sparkling & Garnish
Top gently with chilled brut sparkling wine (about 2 oz). Pour slowly down the side of the glass to preserve effervescence and avoid excessive foam.
Garnish with a fresh pineapple wedge on the rim. If desired, very lightly dust the surface with a pinch of freshly grated nutmeg or cinnamon to add a holiday-spiced aroma.
Serve immediately. The drink yields a balanced harmony of bourbon warmth, pear spice, bright pineapple and lemon, a hint of demerara caramel, and a saline lift that makes the flavors pop.