Seasonal fruits help the season feel right.
Pears have a limited time on the cocktail menu at the bars at Pechanga Resort & Casino in Temecula, Calif. They’re the perfect addition to cocktails at this time of year, says Dennis Green, because they evoke fall, but “they also get us started thinking about the holidays.”
They’re also a fruit that’s almost universally liked, especially at many of the casinos’ locations, which attract a strong Asian clientele.
For his Sparking Pear and Ginger Martini, Green uses pear vodka, which he says has the perfect balance of sweetness and sourness. He only runs this drink for six or seven weeks, from early October to the end of November, before he launches more sparkling holiday drinks.
“It’s a drink that sits well with ladies and gentlemen,” he says. “It’s not too sweet and not too bitter.”
Sparkling Pear and Ginger Martini
By Dennis Green, director of beverage, Pechanga Resort & Casino, Temecula, Calif.
- 1.5 oz. Absolut Pears
- 2.5 oz. Goslings ginger beer
- 0.25 oz. Apple Pucker
- Dash of fresh ginger and cinnamon-infused simple syrup
- Cinnamon stick
- Fresh ginger
Build over ice in a cocktail shaker, roll and pour into a martini glass, then garnish with a cinnamon stick and a sprinkle of freshly minced ginger.
From bartender Stefan Lange, beverage manager at Hawkeye Bar at The Otesaga, Cooperstown, NY
- Jigger (1.5 oz.) of Sky Bartlett Pear Infused Vodka
- 1 oz Cointreau
- Juice of 1/2 lime
- 1/2 tsp Grenadine
Shake with ice and strain into a martini glass. Garnish with lime wedge.
Compared to What
By Rahad Coulter-Stevenson, general manager at Thirsty Crow Bar, Los Angeles, Calif.
- 1 oz. Capurro Pisco
- 1 oz. Becherovka
- ½ oz. Ginger syrup
- 2 Slices of pear
- Lemon wheel
- 4-5 cloves
- Muddle one thick pear wheel with lemon wheel and ginger syrup.
- Add alcohol and dry shake.
- Strain over crushed ice and fill with soda water.
- Stick cloves into pear slice and garnish.
By Keri Smith, head bartender of Doc Crow’s Southern Smokehouse & Raw Bar, Louisville, Ky.
- 1½ oz. Uncle Val’s Botanical Gin
- ¾ oz. Lemon juice
- ¾ oz. Clove syrup
- ½ oz. Cinnamon pear syrup
- 1 oz. Egg white
In small shaker tin, combine all ingredients with no ice. Dry shake, then add ice, and shake again. Strain into coupe, garnish with rosemary sprig.
By bartender Kevin Cornish, Canoe, Atlanta, Ga.
- 1-½ oz. St. George Spiced Pear
- 1/3 oz. Tarragon simple syrup
- ½ oz. Fresh lemon juice
- ½ oz. Cocchi Americano
Combine St. George Spiced Pear, tarragon simple syrup, lemon juice and Cocchi Americano in shaker over ice. Pour into up-coupe glass and top cocktail off with prosecco.
Who is Dan Pearseliti
By Jeffrey Moll, head bartender, Randolfi’s, St. Louis, Mo.
- 1 oz. Pear Eau-de-Vie
- 3/4 oz. Licor 43
- 3/4 oz Grapefruit juice
- 1/2 oz. Ransom Dry Vermouth
- 1/2 North Shore Aquavit
Shake ingredients with ice and strain into a coupe glass.
Five O Three
By Andy Merklin, lead bartender, RingSide Fish House, Portland, Ore.
- 3/4 oz. Clear Creek Pear Brandy
- 3/4 oz. Clear Creek Apple Brandy
- 3/4 oz. Lemon juice
- 1/2 oz. Cinnamon syrup
- 1/2 oz. Apple syrup
Combine all ingredients into bucket glass over ice. Garnish with lemon twist.