Millionaire Pear
By Louis Bustamente, Vallejo, California

The Bartlett’s quintessential pear flavor is enhanced with a fresh squeeze of lemon juice while vanilla and mandarin flavors provide further complexity and depth. A dash of finely ground black pepper finishes the drink with a subtle smoky heat.

Ingredients:
Granulated sugar
1/4 USA Bartlett pear, sliced
1/2 oz fresh-squeezed lemon juice
3/4 oz pear liqueur, such as Clear Creek Pear Brandy or Aqua Perfecta Pear Eau de Vie
3/4 oz vodka
1/4 oz vanilla-infused simple syrup (see recipe below)
Mandarin blossom vodka, such as Hangar One or Absolut Mandarin
Ice
Finely ground fresh black pepper

Mix:
Dip the rim of a chilled cocktail glass in sugar and set aside. In a shaker, muddle pear slices with lemon juice. Fill with ice; add pear liqueur, vodka and simple syrup. Shake well and strain into the sugar-rimmed glass. Add a float of mandarin blossom vodka and a sprinkle of freshly ground black pepper.
The Vipera
By Brian Miller, Death and Company, New York

The warmly spiced pear infused tequila mixes well with the deep, fresh herbal flavor of the chartreuse, offering a beautifully hued cocktail with incredible pear flavor. The infusion takes six days, but this pear flavor is well worth the wait.

Ingredients:
2 oz pear-infused silver tequila (see recipe below)
1/2 oz yellow chartreuse
1/2 oz applejack
Cracked ice

Mix:
Pour ingredients over cracked ice and stir. Strain into chilled martini glass and garnish with a thin slice of pear.
Pear-Infused Silver Tequila
3 USA Bartlett pears
1 Granny Smith apple
2 Cloves
1 Cinnamon stick
1 liter silver tequila, such as Herradura Silver or Sauza Hornitos Silver

Cut pears and apple into cubes, leaving peels and cores intact, and place in a large glass container with a tight-fitting lid. Add cloves, cinnamon stick, and tequila. Place lid on container and store at room temperature for six days, shaking periodically. Double strain to remove fruit and spices. keep infused tequila refrigerated.

(image and recipe source, USA Pears)

Post from: EveryJoe

Fresh Pear Cocktails

I know this is a day late, but Kaiser Penguin had the wrap up from last night’s mixology chat, and I’ve been meaning to tell you about it for ages now. What prompted me this time was the winning drink, a Cinnamon Basil Smash, which sounds delightful, and I can’t wait to try it. I’ve just got to go get some basil. And make the cinnamon syrup.

Cinammon Basil Smash

• 2oz gin
• 1/2oz lemon juice
• 3/4oz cinnamon syrup
• 4-6 decently sized basil leaves
• ginger beer, to top

Muddle basil with the cinnamon syrup and lemon juice. Fill with crushed ice, add the gin, give it a quick swizzle, and top with ginger beer.

Nick from The Iron Horse Hotel

This sounds amazing, and I’m already looking forward to next week when they’re featuring drinks made with Irish Whiskey

Post from: EveryJoe

Virtual Cocktail Chatter

Well, since it is August, and there’s nothing that I can do about it, I figure I may as well enjoy it and roll out the features and fun new things that I promised I would.

July was a good month on Drinks After Dark. A new feature, “So you wanna learn how to drink….”, was introduced, and I promised something new along those lines for August as well.

Starting next Wednesday, Drinks after Dark will feature “So you wanna learn how to make….” and will feature all the weird concoctions, classic cocktails and neat drinks you’ve always wondered about but just didn’t know how to make. Have something you’re curious about but haven’t managed to figure out? Let me know in the comments and I’ll be happy to help!

I’m also going to be starting Happy Hour on Blog Talk Radio as well, 7 pm PST beginning next Friday, August 8th. I’ll post the phone number and the first week’s topic here as well as all over Twitter, so mark it on your calendar and be sure to call in and chat!

Each Tuesday throughout August (and likely beyond) will be a review of something I’ve had the pleasure of trying recently. Every second Monday continues “So you wanna learn how to drink…” (Absinthe and Sake are my next two on tap – anything else you’re interested in learning about?)

Finally, I was considering an “Ask the Cocktail Girls” feature, (kinda like Ask DrinkPlanner) but before I start that, do you guys have questions? Is this something you’d be interested in reading or participating in? If so, I’ll start a separate page for this exact thing and you guys can ask me whatever you want. “what makes a dirty martini dirty?” “What’s the best wine to order on a date?” … whatever. I’ll compile 2 or 3 at a time and answer once a week (if I have enough or I’ll wait till I have two or three collected). An advice column for the cocktail set if you will.

Post from: EveryJoe

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