This wintry cocktail tastes exactly like it feels: a cozy, warm, heartfelt hug. We all crave more of those moments, especially during the colder season, with its longer, quieter nights. Personally, I find so much joy in making and gifting homemade spiced pear liqueur — the focus of this seasonal drink — each holiday season, along with a cocktail recipe that uses it. It’s a way to connect with those across the miles and share something delicious together. I recommend making a couple of batches — one for yourself and one for a friend or family member. Use it beyond this cocktail and add it to a French 75, a glass of Prosecco or even a margarita.

With a balanced dose of smokiness from the Scotch whiskey, this cocktail recipe brings together some of the season’s best flavors: ripe pears, bright sage, cozy allspice and vanilla. For those who don’t necessarily enjoy Scotch whisky, Glenfiddich 12-year is a solid choice, because it’s more approachable, not too smoky and easy to find.

EVERYBODY, PEAR UP!

2 oz Scotch whisky (I like to use Glenfiddich 12-year, as it’s softer in style and integrates well in cocktails.)

1 oz spiced pear liqueur (See recipe below)

1 oz lemon juice, freshly squeezed

½ oz sage simple syrup (See recipe below)

¼ oz allspice dram

2-3 dashes DRAM Black Bitters or aromatic bitters of your choice

Dehydrated pear slices, for garnish

1. In a mixing tin, combine all ingredients together, except for the garnish.

2. Add ice and shake well.

3. Strain into a cocktail glass filled with ice.

4. Garnish with a dehydrated pear slice.

SPICED PEAR LIQUER!
8 oz pear brandy (I used local favorite Jack Rabbit Hill Farm’s CapRock Organic Pear Brandy.)

4 oz simple syrup (1:1 sugar and water)

1 pear, peeled and chopped

1 cinnamon stick

1 star anise pod

4 cloves

1 vanilla bean, sliced in half, or 1 teaspoon good vanilla extract

1. In a clean pint-sized mason jar, combine the brandy, simple syrup, pear slices and spices.

2. Cover tightly and shake well.

3. Let the mixture sit at room temperature for a day and taste for potency and balance, adjusting the timeframe accordingly.

4. Strain through a fine-mesh strainer lined with cheesecloth.

5. Store in a clean jar in the refrigerator for up to three months.

SAGE SIMPLE SYRUP
1 cup water

1 cup sugar

10 sage leaves

1. In a saucepan, combine the water, sugar and sage leaves.

2. Over medium heat, bring the mixture to a low boil, stirring along the way.

3. Remove from heat, and steep until cool.

4. Strain the solids, and store in the refrigerator for up to one month.

Jack Rabbit Hill Farm owner and distiller Lance Hanson has a cult following for his organic fruit brandies, made with fruit sourced from the Western Slope. Taking a sip of this pear brandy tastes like you’re biting into a ripe, juicy pear on a summer afternoon. It is un-oaked, bright and brimming with orchard fruit notes

Originally published in the Winter 2024 issue of Spoke+Blossom.

Winter Cocktail Recipe: Everybody, Pear Up!