This is one I'd been wanting to try since I read about it in a review of the San Francisco restaurant and bar called Absinthe; I must've missed this drink when I went there last year and wrote my own review. A little Google searching provided one recipe, which I tweaked slightly to my taste (and with a helpful suggestion from René Engel -- "More pear brandy!"). This is a fabulous drink, in which the pear is there but doesn't overpower the other ingredients, which give it a more complex flavor.

Combine all ingredients in a cocktail shaker with cracked ice; shake and strain into a chilled cocktail glass. Optionally, you may moisted the rim of the glass with a wedge of lime and dip the rim in sugar, then garnish the rim with a thin slice of Comice pear.


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Chuck Taggart   email chuck (at) gumbopages (dot) com