Pearstar Martini Recipe

Make syrup

Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Add 2 fresh rosemary sprigs. Bring to a low simmer over medium heat, stirring until sugar dissolves. Simmer 2 minutes to infuse, then remove from heat and let steep 20 minutes. Strain out rosemary and cool. Store in refrigerator. Use 0.5 oz for cocktail.

Make purée

Peel, core, and chop 1 ripe Bartlett pear. Place pear pieces in a blender with 1 tsp lemon juice and 1–2 tsp water (only if needed) and blend until very smooth. If desired for texture, pass through a fine mesh sieve to remove fiber. Lightly sweeten with 1/2 tsp simple syrup if pear is tart. Chill before using. Use 1 oz for one cocktail.

Chill a martini (coupe) glass by filling with ice water; set aside while you mix the cocktail.

In a cocktail shaker, add 2.5 oz Wheatley vodka, 1.0 oz pear purée, 0.5 oz fresh lemon juice, and 0.5 oz rosemary simple syrup.

Fill the shaker two-thirds full with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold and the exterior frosts. This both chills and dilutes to balance sweetness and alcohol.

Dump the ice water from the chilled glass. If you want a sugared rim: wet the edge lightly with a lemon wedge and dip rim into 1 tsp superfine sugar spread on a plate.

Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any pear fiber, resulting in a clear, silky drink.

Garnish with a thin pear slice laid on the rim or floated on top and a fresh rosemary sprig. To release the rosemary aroma, gently clap the sprig between your hands once before placing it on the drink (do not crush).

Serve immediately. Estimated tasting notes: crisp pear, subtle herbal rosemary, clean wheat-forward vodka, brightened by lemon.