Recipe: The Plastered Pear
Overview
Main Spirit:
Rye
Yields:
1 Drink
Glassware:
Coupe Glass
A sour-style cocktail for Fall. I used two types of pears, but you can do how ever many and whatever kind you like. A refreshing cocktail with a little bit of warmth for those crisp October days.
Ingredients:
2 oz. rye (I used Bulleit Rye)
.75 oz. lemon juice
.75 oz. pear simple syrup (see below for recipe)
4 dashes, cardamom bitters (optional, but does make a difference)
Instructions:
Place all ingredients in a shaker with ice and shake to combine.
Strain into a coupe glass (medium square ice cube in the glass is optional)
Pear Simple Syrup
Take two pears (I used Anjou and Bartlett) — wash, leave peel on, cut in half and remove core/seeds). Cut into about 1-2 inch pieces (doesn’t really matter — just have them even). Put in saucepan, cover with water and bring to simmer. Simmer for 20 minutes. Don’t have it go beyond simmer as they can burn when the water evaporates.
After they simmer, mash gently with a potato masher or any other tool that works. Pour into measuring cup using a strainer so no pieces get in.
Discard the pear pieces. Whatever amount of liquid you have (in measuring cup), place equal amounts of sugar (i.e. 1 cup for 1 cup) along with the pear liquid back in the saucepan. Bring to a boil, let boil for 2-3 minutes, remove from heat. Let cool before use. Strain again if needed.
