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Ingredients
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Cocktail
Garnish & Syrup Prep
Method
Syrup Preparation
Make pear syrup
Peel, core and chop 1 pear into roughly 1/2-inch pieces. In a small saucepan combine 0.5 cup water and 0.5 cup granulated sugar over medium heat and stir until the sugar dissolves. Add the chopped pear and simmer gently for 8–10 minutes until the pear is very soft and the liquid is fragrant and slightly thickened. Remove from heat, stir in 1 teaspoon fresh lemon juice, then let cool 10 minutes. Transfer mixture to a blender and pulse until smooth (or mash with a fork for a chunkier syrup). Strain through a fine sieve into a jar, pressing solids to extract as much liquid as possible. Chill; yields about 6–8 tablespoons. Use 2 tbsp per cocktail and refrigerate leftover syrup up to 5 days.
Cocktail Assembly
Fill a highball or Collins glass with 1 cup cubed ice.
If using fresh pear for extra aroma, lightly muddle the 1/4 pear piece in the bottom of a mixing glass or directly in the serving glass to release a little juice and fragrance. (Optional — skip if you prefer a cleaner texture.)
Add 2 tablespoons pear syrup, 1/2 ounce fresh lemon juice and 1.5 ounces pear vodka to the mixing glass or the serving glass if you muddled there. Stir gently to combine (about 6–8 strokes) to marry flavors without over-diluting.
Pour mixture over the ice in the serving glass if assembled in a mixing glass.
Top with 3 ounces chilled club soda. Give a single gentle stir to integrate.
Garnish with the pear slice and a sprig of thyme. Serve with a straw and a small spoon for any remaining syrup at the bottom.