Fall Orchard Cocktail
This cocktail was inspired by our friends at Edible Boston and a recipe originally created by Tom Schlesinger-Guidelli, the owner of Alcove and Hook + Line in Boston. It satisfies our craving for an easy-drinking fall cocktail with pears front and center. You’ll have more pear puree than you need, so if you don’t use it within a few days, you can always freeze it in ice cube trays for later use (or eat it with vanilla ice cream). Cheers to fall!
Ingredients
COCKTAIL
- 1 ounce vodka
- 1 ounce Pear Puree (recipe follows)
- ½ ounce lemon juice
- 2 ounces sparkling wine, or seltzer if you prefer
PEAR PUREE
- 3 ripe pears, cored and sliced
- ½ cup cardamom syrup (recipe follows)
- ½ teaspoon salt
CARDAMOM SYRUP
- 1 cup sugar
- 1 cup water
- 5 green cardamom pods
Instructions
FOR THE COCKTAIL
- Combine vodka, puree, and lemon juice, shake over ice and top with sparkling wine or seltzer.
FOR THE PEAR PUREE
- Add all ingredients to a blender and puree.
- Pass through a fine sieve or chinois.
FOR THE CARDAMOM SYRUP
- Toast cardamom in a dry skillet. Add sugar and water and stir. Cook on low heat for 20 minutes, making sure not to boil. Remove cardamom pods and chill.
Notes
PHOTOGRAPH BY MARK LOADER
