Suzi's Blog

Pear Vodka, St. Germain, and Champagne Cocktail

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It’s finally fall and your farmers market is abundant with the summer’s bounty of fruit, particularly apples and pears. I have this love/hate relationship with pears that I don’t think I can win. When good, a pear is the best fruit possible. Of course, a pear is at its peak for perhaps all of 90 minutes.

How to save that precious pear flavor? You can follow one of the many recipes to make pear vodka. Or, for these imbibing purposes, simply purchase a great pear vodka. And then concoct this lovely cocktail. The popular St.-Germain liqueur is matched with champagne, sugar, and lemon juice. This a lively beverage that will bubble over your tongue, the ideal accompaniment to a fall Sunday brunch. Sip and watch the falling leaves.

 

Pear Vodka, St. Germain and Champagne Cocktail

Yield: 1 cocktail

Ingredients:

  • Lemon slice
  • Superfine sugar
  • 2 ounces pear vodka
  • 2 ouces St. Germain elderflower liquor
  • Champagne

 

Preparation:

Use a wide-rimmed cocktail glass, a marigarita glass. Run the lemon slice around the edge, and then dip into the superfine sugar.

Place the vodka and St. Germain in a cocktail shaker filled with ice. Shake vigorously for 30 seconds. Pour into the rimmed glass and top with champagne.

For garnish, a lemon or lime slice is fine, or add a sprig of herb to complement the elderflower liquor.

 

Source: adapted from About.com

 Photo Information: Canon T2i, EFS Macro Lens 60mm, F/2.8, 1/80th second, ISO-800

 

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Pear Nectar Cocktail with Bourbon and Sage

It’s true fall and your farmers market is abundant with fruit, particularly apples and pears. I have this love/hate relationship with pears that cannot be solved. When good, a pear is the best fruit possible. Of course, a pear is at its peak for all of 90 minutes it seems.

Still, Suzen and I have been looking and we have some wonderful fall pear recipes to share with you. This is the first one, a pear cocktail from Martha Stewart. Now the recipe below is exactly what Martha says, and it uses pear nectar. The recipe is good, but there are alternative paths to explore.

For example, I prefer fresh pears, over nectar

And, this recipe uses bourbon. Martha is a bourbon woman. My Suzi is not. Sometimes, the power of bourbon can overcome the delicacy of pear. So, here is what I suggest. First, make this recipe as you see it below to get that base feeling for flavor. Then, try these changes:

  • ·         Use a fresh pear, not nectar. Peel and slice the pear, then muddle it. To get a fluid [like nectar], and not just muddle mush, add some liquid like some simple syrup and the lemon juice. Then keep muddling away.   When you shake your cocktail, really, really shake it.
  • ·         Alternatively, after muddling, put the whole thing, including a few ice cubes and the booze, into a blender — or, much better, a Vitamix. You’ll get a “Pina Colada” style beverage that is cold, thick, and yummy.
  • ·         Change the liquor from bourbon to something less intense. I’ve used gin, Suzen’s favorite. A low alcohol silver tequila would work. Dark, aged tequila may just have too much flavor power for those pears. Pear vodka? Don’t use the commercial versions. I’ll blog a much better homemade version this week.
  • ·         Change the sage for other herbs, certainly mint, perhaps rosemary

 

Pear Nectar Cocktail with Bourbon and Sage

Yield: 1 cocktail

Ingredients:

  • 4 sage leaves
  • 1/2 teaspoon superfine sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 ounces bourbon
  • 2 ounces pear nectar
  • 1 red pear slice, for garnish

Preparation:

Muddle sage, sugar, and lemon juice in a cocktail shaker until fragrant. Add bourbon and pear nectar. Shake and strain into an ice-filled glass. Garnish with a pear slice.

 

Source: Base recipe from Martha Stewart Living