The Pearhattan Cocktail
This cocktail’s pretty ruby red color is unexpected, as are the flavored pear-lemon ice cubes which imbue the cocktail with additional flavor as they melt.
Recipe by Charlie Priester, Seattle, Washington
Recipe provided courtesy of Pear Bureau Northwest.
Total Steps
8
Ingredients
13
Tools Needed
4
Ingredients
- pinch salt
- 2 oz rye whiskey
- 2 oz freshly juiced USA Pear
- 1/2 oz crème de cassis
- 2 dashes Angostura bitters
- 1 oz fresh-squeezed lemon juice
- Ice
- Pear-lemon ice cubes
- 3 cups fresh juice of ripe USA Pears
- 3 lemons lemon juice
- simple syrup or water(optional)
- fresh Bing cherry(optional)
- lemon twist(optional)
Instructions
Step 1
Whisk the pear juice (from 3 cups fresh juice of ripe USA Pears) with the lemon juice (from 3 lemons) and a small pinch of salt in a bowl or pitcher.
Step 2
Add some simple syrup or water to thin slightly, if necessary.
Step 3
Pour the liquid into a pitcher and use it to fill the cavities of two ice cube trays almost to the top. This recipe makes enough to fill two standard ice cube trays.
Step 4
Leave the ice cube trays in the freezer for at least 3 hours or until completely frozen.
Step 5
Pour the rye whiskey, freshly juiced USA Pear, crème de cassis, Angostura bitters, fresh-squeezed lemon juice, and a pinch of salt into a shaker.
Step 6
Fill the shaker with ice and shake well.
Step 7
Serve unstrained, on the rocks.
Step 8
Add one or two pear-lemon ice cubes to taste and garnish with a fresh Bing cherry or lemon twist, if desired.