Amateur Cocktail Gal has a birthday coming up. She’s invited some friends over for dinner to help celebrate. Two immediately good things have come about in response to that – the house is cleaner now than at any point since we moved back in last year, and a new drink is needed. The latest issue of Imbibe hit the mailbox last week. It is the holiday issue with a nice collection of drink recipes. One in particular caught my eye – the Spiced Pear Daiquiri. As constructed in their article, the drink is made up of rum, lime juice, pear juice and a spiced sugar syrup. I deconstructed it a bit to get the components more in line with the techniques I prefer. The apple infused vodka and cherry syrup from October were impressive, at least I was amazed at how well they turned out. Seemed reasonable to make a pear and spice infused rum as the base:

Pear Spice Rum

  • 75 cl of silver rum

    Spices used

  • 3 ripe pears peeled, cored and diced
  • 10 allspice berries crushed
  • 1 nutmeg crushed
  • 2 cinnamon sticks, crushed
  • 6 or so cloves

Infuse for a week and strain.

Starting point

I’ve noticed as I’ve made the various syrups and infusions that you can get different flavor profiles from you ingredients depending on how you extract the flavors. This was pretty obvious with a honeysuckle flower infusions I tried over the summer. The alcohol infusion had a strikingly more vegetal quality than the sugar syrup infusion. In working with the pears it made sense to flavor the sugar syrup in addition to the spirit to try and capture all the fruit has to offer-

Pear syrup

  • 3 pears, peeled,cored and diced
  • 1 cup of sugar
  • small amount of lemon juice
  • 1/2 cup dry white wine

Mix and simmer for 45 – 60 minutes. Strain and bottle.

This makes around 300 ml of syrup. The wine gives a discernible positive difference over water. If you ue wine, you want one without oak flavor and good acidity. I’ve used whites from the Loire Valley in France (Vouvray and Samur) and most recently a $3 bottle of Wal Mart’s house brand Oak Leaf Pinot Grigio/Chenin Blanc. The Oak Leaf is 80% Chenin making it acidic enough to work well here.  Time for a drink-

The ACG Spiced Pear Daiquiri

  • 2 oz Spice Pear Rum
  • 3/4 oz pear syrup
  • 1/2 to 3/4 oz lime juice

Shake with ice and strain into a chilled cocktail glass.

Nice. Prep for the party is now down to just squeezing a few limes. I could go as far as mixing up 8 – 12 drinks before hand. When the guests arrive, I’d measure out a serving, shake and serve.

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