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) well with pretty much all of autumn’s traditional flavors. In fact, it can often work perfectly as a substitute 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, spiced rum with Luxardo, and a homemade nectar for a drink that will have you ready for pumpkin picking and sweater weather in a flash. If you stop by the Dutchess County hotspot to try the cocktail at the bar, you can find it under McKinney’s Vault on the menu, a section reserved for drinks that are “distinguished, respected, and continue to be requested.” Otherwise, whip up the smoky, spirited beverage at home with some locally grown pears.Â
So, when you’re on your next apple-picking excursion, make sure to seek out the orchard’s pear trees (or simply swing by the farm stand before you depart) for some fresh fruit to take home and boil down into the sweet syrup that’s perfect for this cocktail and other fall desserts. 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 the colorful concoction.
Toasted Pear Cocktail
Course: CocktailsCuisine: AmericanDifficulty: Medium1
serving10
minutes30
minutes40
minutesThe recipe from McKinney & Doyle Fine Foods Cafe in Pawling features cinnamon vanilla pear nectar prominently.
Ingredients
- Cocktail Ingredients
1 oz Bulleit Bourbon
1 oz Captain Black Spiced Rum
.75 oz Luxardo Maraschino
2.5 oz cinnamon vanilla pear nectar
- Pear Nectar Ingredients
1 dozen pears
6 cinnamon sticks
4 cloves
4 Madagascar vanilla beans
Directions
- Cocktail Recipe
- Add all ingredients to a mixing tin and shake vigorously. Double strain over fresh ice.
- Garnish with a pear slice and cinnamon stick.
- Pear Nectar Recipe (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.
Notes
- Store your leftover cinnamon vanilla pear nectar in the fridge to keep it chilled for future cocktails.
Looking for the perfect snack to pair this with? We recommend these pumpkin chocolate chip cookies. They’re as sweet as your typical homemade chocolate chip cookie, plus they’re packed with all the pumpkin-y goodness of the hallmark flavor of the season.
Related: Where to Get Your Pumpkin Spice Fix in the Hudson Valley
