Autumn Glory



I feel as though pears are often overlooked as a fall fruit. Poached pears in vanilla ice cream with a bit of cinnamon has always been a favorite of mine. It has been a tradition to make them up at my cabin in the winter. Snowed in, snuggling down to a nice warm fire with the smell of cinnamon and pears will always feel like home to me. I wanted to transfer that idea into a savory cocktail. I have to say the most exciting part of coming up with this cocktail was the syrup. I knew the flavors that I wanted to combine but I wasn’t sure how to get them all into one glass. The result is phenomenal; it’s light and delicate without compromising depth in flavors.

  • 1.5 oz Xante Pear Brandy
  • ¾ oz Lillet Blanc
  • 1 bar spoon Tangerine syrup
  • 1 dash orange bitters

Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled martini glass. Garnish with a thyme sprig… enjoy.

Tangerine Syrup

  •  juice and zest of one Valencia orange
  • 2 small tangerines or 8 kumquats (sliced thin, with the peels still on)
  • 12 black peppercorns
  • 10 sprigs fresh thyme
  • 1 two inch turmeric cut into pieces
  • 1 cinnamon stick
  • 2 cups water
  • 1/2 cup sugar

Combine all ingredients and bring to a boil. Turn down heat and let simmer until liquid has reduced by half. Cover in an airtight container and let sit over night. Fine strain thyme, orange, and pepper out  into a clean air tight container.

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