When we recently stumbled across this recipe we knew we just had to share it with you all. It involves a fair amount of work – much more than the average cocktail – but we promise it’s worth it. The Spiced Peartini Cocktail Recipe is one of our favourite autumnal/winter cocktails, and really packs a punch whilst being very drinkable.
The recipe was created during 2015’s London Cocktail Week by award-winning mixologist Oskar Kinberg, one of the men behind the incredibly successful Dabbous restaurant and Oskar’s Bar in London.
Ingredients
For the spice-poached pears
3 pears, peeled and quartered
500g sugar syrup (1:1 water to sugar)
1 vanilla pod, slit open
2 cinnamon sticks
1 star anise
50g fresh ginger
For the Cocktail
1/2 a spice-poached pear
50ml gin
15ml lemon juice
25ml pressed apple juice
25ml of the pear poaching liquor
Method
- For the poached pears, put all the ingredients in a pan set over a low heat.
- Simmer for 10mins, then add the pears and summer for an additional 8mins.
- Remove from the heat and store the pears and liquor on a lidded container.
- For the cocktail, muddle the pear half in the bottom of a cocktail shaker.
- Add all of the other ingredients, shake with ice, and strain into a glass.
- Garnish with a flower or a pear fan.
This recipe first appeared in Good Things Magazine.
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Louise Walker is AGLAIA’s Editor in charge of all content creation and management. She splits her time between London and Miami, and can always be found at a swanky hotel bar sipping on a Negroni. Contact her for any questions or if you would like to become an AGLAIA Contributor: hello@aglaiamagazine.com
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