Apples may be the fruit of fall, but sweet and juicy pears are a close second. With a season that runs from August to mid-September, depending on the year, the fruit pairs (sorry, not sorry) well with pretty much all of autumn’s traditional flavors. In fact, they can often work perfectly as substitutes for traditional apple desserts (poached pears or pear crisp, anyone?). Of course, when it comes to simple ways to savor the fruit, it’s impossible to go wrong with a toasty fall cocktail. This smoky drink from McKinney & Doyle Fine Foods Cafe in Pawling swirls together rich bourbon and spiced rum with Luxardo and a DIY nectar for a drink that will have you ready for pumpkin picking and sweater weather in a flash.
So, whether you’re planning a fall fest with friends or simply need a drink to cheers to the weekend, this toasted pear cocktail will do just the trick. Here’s how to make this colorful concoction.
1 oz Bulleit Bourbon
1 oz Captain Black Spiced Rum
.75 oz Luxardo Maraschino
2.5 oz cinnamon vanilla pear nectar*
Add all ingredients to a mixing tin and shake vigorously. Double strain over fresh ice. Garnish with a pear slice and cinnamon stick.
*Cinnamon Vanilla Pear Nectar (yields about 30 ounces)
Peel, slice, and juice about a dozen pears. Boil liquid with 6 cinnamon sticks, 4 cloves, and 4 madagascar vanilla beans for 30 minutes.