One base recipe, two delicious options depending on how many cocktails you’d like to serve. See our previous post for the large batch version.
This spiced pear sidecar recipe will suit those of you who like your cocktails on the lighter, fruitier side. It makes an elegant, make ahead option for your holiday celebrations.
Spiced Pear Sidecar
Makes 1 cocktail
1oz brandy
2oz caramelized pear puree*
.5oz Orasella cherry syrup
.5oz lemon juice
*Caramelized Pear Puree
2 ripe bosc pears
4 heaping teaspoon powdered sugar
4 cloves
1 star anise
1/4 cup brandy
Preheat the oven to 350 degrees Fahrenheit. Cut each pair in half and lightly score the cut side in a cross hatch pattern about 1/4" apart. Scoop out the core of each half forming a little bowl. Stab each half with a clove, and rub 1 heaping teaspoon of powdered sugar into the scored side. Pears go sugared side down onto a parchment lined baking sheet. Divide the star anise into 4 pieces and tuck a slice under each pear. Bake the rubbed pears sugared side down for 20 minutes, until sugar on the edges is bubbly and caramelized and the pears are soft to the touch.
Flip the pears and remove the clove studs. Transfer the baked pears into a blender with the brandy making sure to mop up any stray bits of caramel from the pan. Blend on medium-high until you get a smooth puree (about 3 minutes). Transfer to a non-reactive container and store in the fridge up to 2 weeks.
Shake all ingredients in a cocktail shaker over ice until thoroughly chilled. Strain into a coupe glass with a fine mesh strainer. Garnish with an Orasella cherry.