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The Pearhattan

The Pearhattan

5 Prep Time
n/a Cook Time
1 Servings
This cocktail’s pretty ruby red color is unexpected, as are the flavored pear-lemon ice Pearhattan cubes which imbue the cocktail with additional flavor as they melt. Created by Charlie Priester of Seattle, WA.
INGREDIENTS
  • 2 ounces rye whiskey
  • 2 ounces freshly juiced USA Pear
  • ½ ounce crème de cassis
  • 2 dashes Angostura bitters
  • 1 ounce fresh-squeezed lemon juice
  • Ice
  • Pear-Lemon Ice Cubes
  • 3 cups fresh juice of ripe USA Pears, 2 or 3
  • Juice of 3 lemons
  • Pinch of salt
DIRECTIONS

For ice cubes: Whisk the pear juice with the lemon juice and a small pinch of salt. Add some simple syrup or water to thin slightly, if necessary. Pour the liquid into a pitcher and use it to fill the cavities of two ice cube trays almost to the top. Leave in freezer for at least 3 hours or until completely frozen. This recipe makes enough to fill two standard ice cube trays.

For cocktail: Pour ingredients into shaker and fill with ice. Shake well and serve unstrained, on the rocks. Add one or two pear-lemon ice cubes to taste and garnish with a fresh Bing cherry or lemon twist, if desired.

This recipe is for adults aged 21 and over.  Please drink responsibly.

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