Pear Bay Leaf & Juniper Cordial, Lemon Recipe

Prepare the pears

Wash pears, peel if desired (peel kept on adds color and aroma), core and chop into roughly 1-inch pieces until you have approximately 3 cups packed.

Crush juniper and bruise bay

Lightly crush juniper berries with the flat side of a knife or in a mortar and pestle to release oils. Gently bruise the bay leaves with your fingertips to wake their aroma.

Make pear infusion

In a medium saucepan combine the chopped pears, 1 cup water, and 1 cup granulated sugar. Add the crushed juniper berries, bruised bay leaves, lemon zest, and 1 tsp kosher salt. Stir to combine.

Simmer gently

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until pears are very soft and sugar is dissolved.

Steep off heat

Remove pan from heat, cover, and let the mixture steep for 30 minutes to an hour to deepen flavor and allow aromatics to infuse.

Strain and press

Line a fine-mesh sieve with a double layer of cheesecloth (or use a jelly bag). Pour the mixture through and let drain. Gently press the solids with the back of a spoon or squeeze the cheesecloth to extract as much liquid as possible — this yields the cordial base.

Adjust and clarify

Taste the strained liquid. Stir in 60 ml (4 tbsp) fresh lemon juice if more brightness is needed (the recipe already includes 60 ml in ingredients; use that amount here), then if desired for extra clarity, let the cordial sit in the refrigerator for a few hours and decant off any sediment. If you prefer a clearer cordial, strain again through a coffee filter.

Add spirit for preservation (optional)

If you intend to keep the cordial longer than a week, stir in 60 ml vodka or neutral spirit to help preserve it. Bottle in a sterilized jar and refrigerate. Without spirit, keep refrigerated and use within 7–10 days.

For a simple soda: In a glass filled with ice, add 30–45 ml pear bay-leaf & juniper cordial, 15 ml fresh lemon juice (additional brightness), top with 120 ml chilled sparkling water, stir gently and garnish with a thin pear slice or lemon twist.

For a cocktail: Use 30–45 ml cordial in place of simple syrup in a spirit-forward drink (e.g., with 45 ml gin or vodka, 15–20 ml lemon juice), shake with ice and double-strain into a chilled coupe; garnish with a flamed lemon twist or bay leaf.

Storage note: Refrigerated cordial with added spirit will keep up to 1 month; without spirit aim to use within 7–10 days. Freeze small portions as ice cubes for longer-term storage (may change texture).