Ever since I made Peartinis [1] in January, I've had a bottle of Grey Goose La Poire chilling in my freezer and wondering when it might be useful again. Sometimes I'll mix it with club soda, but this weekend I decided to seek out another cocktail recipe to let this (surprisingly delicious) pear vodka take center stage.
I never would have expected to find it in a sazerac [2], a classic New Orleans cocktail made with Pernod or another anise-flavored liqueur. This version replaces the traditional rye whiskey with pear vodka, and though the concept sounded bizarre, the cocktail was pleasingly crisp with an intensely fresh fruitiness and just a hint of licorice flavor. To get the recipe, .
Washington Post
Ingredients
Ice
0.25 oz. anise-flavored liqueur, such as Pernod
2 oz. pear vodka, preferably Grey Goose La Poire
0.5 oz. simple syrup*
3 dashes bitters, such as Angostura or Peychaud brand
1 pear wedge, for garnish
Directions
- Place an ice cube in a martini glass and add the anise-flavored liqueur. Swirl to coat the glass and let it stand to chill for a few minutes.
- Meanwhile, fill a cocktail shaker with ice. Add the pear vodka, simple syrup, and bitters, stirring vigorously.
- Empty the ice and liqueur from the glass. Strain the pear vodka mixture into the coated martini glass; garnish with the pear wedge.
Makes 1 cocktail.
* To make simple syrup:
Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add 1 cup sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and simmer until just slightly thickened, about 5 minutes. Remove from the heat; set aside to cool. May cover tightly and refrigerate for up to 3 weeks. Makes about 1 1/4 cups.
Print recipe with images [3] | without images [3]