Pearity Recipe

Muddle and puree

Core and roughly chop the ripe Bartlett pear (leave skin on for flavor). Place chopped pear in a blender or small food processor with the pear nectar (60 ml). Puree until smooth, about 20–30 seconds. If the puree is very thick, add 1–2 teaspoons of additional pear nectar or water to help blend.

Strain the puree through a fine-mesh sieve into a bowl, pressing firmly with a spoon to extract about 45–55 ml of smooth pear juice/puree. Discard solids. Reserve 15–20 ml of the puree for garnish drizzle if desired.

In a cocktail shaker, add the fresh grated ginger (2 tsp) and simple syrup (10 ml). Gently muddle the ginger with the syrup to release the spice (4–6 presses).

Add the strained pear puree (45–55 ml), gin (45 ml), St‑Germain or pear liqueur (15 ml), fresh lemon juice (15 ml), and a pinch of ground cinnamon to the shaker.

Fill the shaker with ice (about 4–6 cubes). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Double-strain the mixture through a fine-mesh sieve into a chilled coupe glass or an Old Fashioned glass filled with fresh ice (depending on preference). Double-straining removes ginger fibers and pear solids for a silky texture.

Top gently with club soda or sparkling water (60 ml) to add brightness and effervescence. Stir once very gently with a bar spoon to combine without flattening the bubbles.

Taste and adjust: if you prefer it sweeter, add 5–10 ml more simple syrup; for more brightness, add another 5 ml lemon juice.

Garnish with a thin fan or slice of pear placed on the rim or floated on top. Optionally slap a mint sprig between your palms to release aromatics and nestle beside the pear slice.

Lightly dust the top of the drink with a tiny pinch of ground cinnamon for aroma. Serve immediately.