The Pearhattan Cocktail


2 oz rye whiskey
2 oz freshly juiced USA Pear
½ oz crème de cassis
2 dashes Angostura bitters
1 oz fresh-squeezed lemon juice
Pear-lemon ice cubes (see recipe below):
3 cups fresh juice of ripe USA Pears, 2 or 3
Juice of 3 lemons
Pinch of salt


Pour ingredients into shaker and fill with ice. Shake well and serve unstrained, on the rocks. Add one or two pear-lemon ice cubes to taste and garnish with a fresh Bing cherry or lemon twist, if desired.
To make the Pear-lemon ice cubes:
Whisk the pear juice with the lemon juice and a small pinch of salt. Add some simple syrup or water to thin slightly, if necessary. Pour the liquid into a pitcher and use it to fill the cavities of two ice cube trays almost to the top. Leave in freezer for at least 3 hours or until completely frozen. This recipe makes enough to fill two standard ice cube trays.


This cocktail’s pretty ruby red color is unexpected, as are the flavored pear-lemon ice cubes which imbue the cocktail with additional flavor as they melt.

Recipe by Charlie Priester, Seattle, Washington

Recipe provided courtesy of Pear Bureau Northwest.


1 cocktail


Friday, December 9, 2011 - 5:20pm


Related Cooking Videos