Photo by Stuart Mullenberg
Cocktail consultant Todd Appel likes to incorporate seasonal produce into his recipes—in this case, juicy pears. “The juice gives the cocktail a honey-like appearance, which is very appealing,” he says.
1 1/2 oz. rhum agricole
1/2 oz. spiced simple syrup (see below)
1/2 oz. fresh lemon juice
1 oz. fresh pear juice (see note)
Garnish: pear slice, lemon twist or candied lemon peel
Shake all ingredients with ice and strain into a chilled glass. Garnish. Note: Appel uses Comice pears (also known as “Christmas pears” for their wintertime availability) to make his pear juice, but any juicy pear will work. If you don’t have a juicer, core and roughly chop very soft, ripe pears and puree them in a blender. Pour the puree into a bucket or bowl lined with a double layer of cheesecloth. Gather the cheesecloth and squeeze all the liquid out. And for an even easier option, buy high-quality pre-made pear juice; Appel’s favorite is from Perfect Puree.
Spiced Simple Syrup
2 cups sugar
1 1/2 cups water
1/4 cup allspice berries
1/4 cup cloves
2 cinnamon sticks
1 Tbsp. whole black peppercorns
1 tsp. vanilla extract
Combine all ingredients except vanilla in a saucepan over low heat. Bring to a boil and turn off heat. Strain into a clean glass container and add vanilla extract, then shake to combine. Keeps three weeks refrigerated.
Todd Appel, Piranha Bros. Consulting, Chicago