Pear Elderflower Mojito Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill with ice water while you assemble ingredients so the finished cocktail stays cold.

Wash and gently pat dry the mint leaves and pear. Cut 3 thin pear slices: two small for muddling and one thin wheel for garnish.

In a sturdy mixing glass or cocktail shaker, add the pear slices (3 slices) and 8–10 fresh mint leaves. Add the house lime cordial (0.75 oz) and fresh lime juice (0.25 oz).

Using a muddler, gently muddle the pear and mint just enough to release the pear juices and mint oils — about 6–8 gentle presses. Avoid over-muddling the mint into a paste, which can make the drink bitter.

Add Absolut Pear (2 oz) and St. Elder (0.75 oz) to the muddled mixture. Fill the shaker with ice (about 3/4 full).

Cap and shake vigorously for 10–12 seconds until well chilled (the outside of the shaker should become frosty).

Discard ice/water from the chilled highball glass if you used ice water. Fill the glass with fresh crushed ice or cubed ice to about 3/4 full.

Double-strain the shaken mixture into the prepared glass over the ice using a Hawthorne strainer and a fine mesh strainer (to catch pear bits and mint fragments).

Top the cocktail with soda water (approx. 3 oz) to taste. Stir gently once with a bar spoon to lift the pear and mint aromas without bruising the mint.

Garnish with a fresh mint sprig and a thin pear wheel on the rim or floated on top. Optionally slap the mint between your palms once before garnishing to release more aroma.

Serve immediately with a straw and a small stirring spoon for the guest to refresh the soda if desired.