Akiagari Recipe

Make syrup

Combine diced pears, sugar and water in a medium saucepan. Add sliced ginger, cinnamon stick, star anise and cloves. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 12–15 minutes, until pears are very soft and the liquid is fragrant.

Remove from heat, stir in 1 tablespoon fresh lemon juice, and let the mixture steep for 10 minutes to deepen flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract as much liquid as possible. Discard solids. Allow syrup to cool to room temperature, then refrigerate. Yields about 10 oz. Syrup will keep refrigerated for up to 10 days.

Chill a highball or beer-coupe glass by filling with ice and setting aside, or place glass in freezer for a few minutes.

Fill a cocktail shaker with ice. Add 2 oz vodka, 0.75 oz spiced pear syrup and 0.5 oz fresh lemon juice.

Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard ice from chilled serving glass and strain the shaken mixture into the glass over fresh ice (or serve without ice if using a coupe).

Top gently with approximately 3 oz farmhouse amber ale. Pour slowly so the beer layers lightly and retains carbonation.

Garnish with a thin pear slice and optional whole star anise to echo the syrup spices. Serve immediately.