Whisky E Pera Recipe

Prepare pear syrup (if making at home)

Combine 1 cup fresh pear purée, 1 cup granulated sugar, and 1/2 cup water in a small saucepan. Warm gently, stirring until sugar dissolves. Simmer 5–7 minutes until slightly thickened. Cool, strain to remove solids, and refrigerate. Yields ~1 1/2 cups. Use 1/2 oz for the cocktail.

Chill a coupe or Nick & Nora glass by filling with ice water or placing in the freezer for a few minutes.

Add the scotch, rye, Cocchi sweet vermouth, pear syrup, fresh lemon juice, and bitters to a mixing glass or shaker filled with plenty of ice.

Stir the mixture briskly for 20–30 seconds (about 20–25 full rotations) until well chilled and diluted about 20–25%—this balances the spirits and syrup. If you prefer a slightly brighter texture, you can shake instead for about 10 seconds, then double-strain.

Discard the ice water from the chilled glass. Strain the cocktail into the chilled coupe through a Hawthorne strainer (or double-strain if shaken).

Express the lemon twist over the drink (if using) by holding it skin-side down and giving it a good pinch to release essential oils, then rub the rim of the glass with the twist and drop it in or discard.

Float or place the pear slice on the rim or in the drink as a garnish. For a more elegant presentation, lightly torch the pear slice for a second to release aroma (optional and do carefully).

Serve immediately. The cocktail should present a harmonious blend of smoky (scotch), spicy (rye), sweet-herbal (Cocchi), and fruity (pear) notes with bright citrus lift from lemon.