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Cocktail History
The Pear, Poire is a dessert cocktail that was created by Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It takes the French 75 formula that’s traditionally made with sparkling wine, gin, citrus, and simple syrup and it swaps out the gin for pear liqueur to create a delightfully palatable pear-flavored recipe.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Dry Sparkling Wine: This is a carbonated wine made with white or red grapes. We used Freixenet Cordon Negro Brut because it has a fruity flavor with notes of pear, apple, citrus, and almond. For a mocktail version of this drink, try Gruvi Non-Alcoholic Prosecco in place of the sparkling wine.
Pear Liqueur: This is a liqueur made with Bartlett pears, quince, sugar, and alcohol. We used Maison Ferrand Mathilde Poire Liqueur because it has a rich fruit flavor. For a mocktail version of this drink, try Monin Premium Pear Syrup in place of the pear liqueur.
Lemon Juice: This is the liquid juice of a lemon. We used freshly squeezed lemon juice.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Bartlett Pear: This is a type of bell-shaped fruit that has a green-ish yellow skin and juicy, smooth flesh with a sweet flavor.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Chef’s Knife: This is used to cut larger ingredients into slices. We used the OXO Good Grips 8-Inch Chef’s Knife.
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Paring Knife: This is used to cut smaller ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus, fruits, and vegetables. We used the ALEEHAI Manual Fruit Juicer.
Tasting Notes
The Pear, Poire features the classic aromas of dry sparkling winewith citrus and pear notes plus the dry flavor of bubbly mixed with tasty pear sweetness and chased with a touch of lemon bitterness.
Our Opinion of This Cocktail Recipe: In the book, the author recommends serving the recipe with diced pears still in the glass, but we opted for letting the pears sit in the liquid mixture before pouring so the flavors would soak in without inhibiting the bubbles. Overall, we both enjoyed this drink! It’s essentially pear-flavored sparkling wine, which makes it a great pick for fall festivities filled with guests who don’t drink quite as often as we do. If we made it again for just the two of us though, we’d probably get creative with bitters or add gin back into the mix to complement the pear liqueur.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐
“This is basically a French 75 riff that substitutes pear liqueur in place of the gin and lowers the simple syrup. The original recipe was also for a serving of six, which explains why it’s such an inoffensive and overly-palatable drink designed for a group. I definitely enjoyed it, but if you were to tell me it’s just a pear-flavored sparkling wine, I would be none the wiser. The recipe also calls for soaking your pear liqueur/sugar/lemon mixture IN pears, which we did, but I’m not quite sure whether or not a lot of R&D actually went into that decision because it didn’t seem to add much to the drink itself.”—
Kendall’s Take: ⭐⭐⭐⭐
“This recipe smells like sparkling wine and tastes like it too, with a hint of pear flavor. If you’re throwing a fall cocktail party, this would be a great celebratory drink that would appeal to the masses while staying on theme. I would be surprised if your guests even knew this was a cocktail though. It really does just seem like a flavored bubbly. As tasty as it is, I’d just go with one of those instead of asking a bartender to go through the trouble of making this cocktail.”
Recipe
This cocktail recipe was adapted from The Artisanal Kitchen: Holiday Cocktails by Nick Mautone.
Dice half of the pear, then cut the other half into slices.
Add pear liqueur, lemon juice, simple syrup, 4-5 pear cubes, and cubed ice to a mixing glass.
Stir for 15-20 seconds.
Let mixture sit in mixing glass for 3-4 minutes.
Strain into a champagne or cocktail glass.
Top with sparkling wine.
Garnish with pear slice.
Ingredients
Directions
Dice half of the pear, then cut the other half into slices.
Add pear liqueur, lemon juice, simple syrup, 4-5 pear cubes, and cubed ice to a mixing glass.
Stir for 15-20 seconds.
Let mixture sit in mixing glass for 3-4 minutes.
Strain into a champagne or cocktail glass.
Top with sparkling wine.
Garnish with pear slice.
Make It a Mocktail: Use Gruvi Non-Alcoholic Prosecco in place of the sparkling wine and Monin Premium Pear Syrup in place of the pear liqueur to try a booze-free version of this drink.
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More Fruit Cocktails
If you like this fruit-flavored cocktail recipe, here are a few others we’ve tried that you may enjoy:
Pear Cobbler: A brandy cocktail made with lemon sour mix, pear liqueur, triple sec, and a dried pear slice
Apple Crush: An apply brandy and vodka cocktail made with apple cider, lemon juice, simple syrup, maple sugar, honeycrisp apple, and a cinnamon stick
Blueberry Mint Julep: A bourbon cocktail made with blueberry syrup, mint, and blueberries
Raspberry Margarita: A tequila cocktail made with lime juice, triple sec, raspberry syrup, and raspberries
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