- 1/3 USA Red Anjou pear, coarsely chopped
- 1 oz Pear-Persimmon Puree (see recipe)
- 1 oz Pear-Riesling Syrup (see recipe)
- 1-1/2 oz silver tequila
- 1/2 oz orange liqueur
- 3/4 oz silver sake
- 1/4 oz lemon-lime juice (2 parts lemon, 1 part lime)
- 1 oz pear nectar, such as Santa Cruz
- Ice
Mix
Fill shaker halfway with pear and ice and muddle thoroughly. Add remaining ingredients, top shaker with ice and shake to mix. Strain into a rocks glass filled with ice and garnish with a paper thin slice of a small pear, such as a Forelle or Seckel.
Pear-Persimmon Puree
Puree in blender until completely smooth:
• 1 ripe USA Red Anjou pear, cored and chunked (do not peel)
• 1 ripe Hichiya persimmon, peeled and cut into chunks
• 1 oz simple syrup
Pear-Riesling Syrup
• 1 ripe USA Red Anjou pear, cored and diced (do not peel)
• 1-1/2 cups Riesling wine
• 1-1/2 cups sugar
Add pear and Riesling to a medium saucepan and bring to simmer over medium heat. Reduce heat, add sugar, stirring to dissolve, and continue to simmer until syrupy. Strain and cool.
- Serving Size: 6 oz
- Calories: 390
- Carbohydrates: 47g
- Protein: 1g
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