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This recipe won first prize in our Pear cocktail contest, in partnership with USA Pears.
1/2 a ripe Bartlett pear
1 1/2 oz. Bacardi light rum
3/4 oz. fresh-squeezed lemon juice
1/4 oz. fresh ginger juice
3/4 oz. pear-cardamom syrup
2 dashes Fee's orange bitters
8 medium-sized mint leaves
1 large egg white
1 tsp. H huckleberry liqueur
1 tsp. Clear Creek pear brandy
Ice cubes
Tools: mixing glass, shaker, strainer
Glass: rocks or highball
Garnish: pear slice
Dice 1/4 of the pear into 1/4-inch cubes. Place in rocks glass with huckleberry liqueur, mint and brandy. Stir and set aside. Cut another 1/4 of the pear into large chunks.
Place in a mixing glass, add bitters and syrup and muddle to completely break down the pear. Add ice, rum, lemon juice, ginger juice and egg white. Shake for 30 seconds. Add ice cubes to the rocks glass. Strain ingredients from the mixing glass into the rocks glass. Garnish.
Pear-Cardamom Syrup
1 cup granulated sugar
1 cup water
1/2 a Bartlett pear, peeled
1 tsp. ground cardamom
Bring sugar and water to boil in a small pot. Remove from heat and add pear and cardamom. Cover and let sit for 20 minutes. Strain and chill.
Daniel Braun, Oliver's Twist, Seattle
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