And a Partridge in a Pear Tree Cocktail - Imbibe Magazine Subscribe + Save

And a Partridge in a Pear Tree Cocktail

Sugar and spice meet a hint of smoke.

“When I looked up the origin of the name, it actually refers to something that doesn’t usually go with something else—you’d never actually see a partridge in a pear tree,” Miracle general manager Joann Spiegel says. “So I’m playing with ingredients you might not expect to see together on a holiday menu—mezcal, pears, cinnamon—but all of these go well together in the glass.”


  • 1 1⁄2 oz. reposado tequila
  • 1 oz. Spiced Syrup
  • 3⁄4 oz. pear brandy (an unaged, unsweetened pear eau de vie)
  • 3⁄4 oz. fresh lime juice
  • 1⁄4 oz. mezcal
  • 1 fresh egg white (pasteurized if you like)
  • 3 dashes Angostura bitters
  • Chilled club soda
  • Tools:shaker, strainer, fine strainer
  • Glass:Collins
  • Garnish:fresh-grated cinnamon


Shake all the ingredients except the club soda without ice to combine and aerate, then shake again with ice to chill; double-strain into an ice-filled glass and top with chilled club soda. Garnish.

Spiced Syrup:
1 tsp. black peppercorns
3 1⁄2 cinnamon sticks
5 whole cloves
10 whole allspice
3⁄4 tsp. fresh-grated nutmeg
2 cups water
4 cups brown sugar

In a medium saucepan, toast the dry spices over medium-high heat until aromatic. Add the water and bring to a boil. Let boil for 3 minutes, then reduce the heat and add the sugar, stirring at a simmer until sugar has dissolved. Let the syrup cool to room temperature, then strain through a fine-mesh strainer, and bottle for use. Keeps refrigerated for up to 2 weeks.

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