Partridge in a pear tree cocktail
My friend Rach set me the task of creating a recipe to make use of a bottle of ginger wine that had been languishing in her booze cabinet for some time. Not only does this cocktail make use of that ginger wine but it practically encourages you to buy another bottle once you’ve finished the first one. It’s that tasty.
Mixing sweet pear with warm, spicy ginger just makes sense to me, it’s such a delicious combination. The pear puree is infused with savoury bay and sharp lemon juice though, just to keep that sweetness in check.
2 pears (peeled and cored)
2 bay leaves
juice 1/2 lemon
Roughly chop the pears and put them in small pan along with everything else for the puree. Poach the fruit until it is really very tender. Remove the bay leaves and the cloves and then blitz the fruit and liquid in a food processor. Sieve the resulting pulp to leave you with a nice smooth puree. Store the puree in a jar and keep it in the fridge.
1 part pear puree
1 part vanilla vodka
1 part ginger wine
bay leaf to garnish
Put everything but the garnish into a cocktail shaker along with plenty of ice and shake vigorously. Strain into coupe or martini glasses and garnish with a bay leaf. (If you’ve got too much time on your hands (like me, evidently) then you can use a pretty hole punch to cut shapes out of the leaves.)