Pears are one of autumn's most underrated fruits. This cocktail combines fresh pear beautifully with GB Gin, creating a drink that feels unmistakably seasonal, without becoming heavy or overly sweet.
The gin's blend of botanicals brings depth, while the pear syrup introduces delicate orchard notes that complement rather than overpower. Star anise and cardamom add subtle warmth and spice. These reflect the flavours often associated with autumn kitchens and countryside harvests. Fresh lemon juice provides balance and brightness, ensuring the drink remains lively and refreshing.
The addition of egg white transforms the texture completely. When shaken, it creates a silky, luxurious foam that softens the spice and fruit. This gives the cocktail a rich mouthfeel while maintaining elegance and lightness. A splash of soda lifts the drink further, adding a gentle sparkle that keeps every sip refreshing.
The result is autumn in a glass. Orchard fruit, warming spice, fresh citrus and aromatic botanicals come together to create a cocktail that is both comforting and refined. It works equally well as an aperitif before dinner or as a seasonal serve enjoyed beside a roaring fire after a countryside walk.
Ease of Making: Easy.
Glass: Coupe Glass or Tumbler.
Taste: Autumn in a Glass.
Recipe:
- 60ml Great Bustard Gin.
- 30ml Fresh Lemon Juice.
- 20ml Spiced Pear Syrup.
- 1 Large Egg White (or 30ml Pasteurised Egg White).
- 25ml Soda Water.
- Star Anise or Dried Pear Slice to Garnish.
Method:
- Fill a cocktail shaker with ice.
- Add the gin, lemon juice, egg white and spiced pear syrup.
- Shake vigorously for 15 seconds until the shaker becomes frosty.
- Strain into a chilled coupe glass or tumbler.
- Top with soda water.
- Garnish with a star anise pod or dried pear slice and serve immediately.
Making Spiced Pear Syrup
- 1 Pear, sliced.
- 100g Granulated Sugar.
- 100ml Water.
- 2 Star Anise.
- 3 Cardamom Pods.
Combine all ingredients in a small saucepan.
- Bring to the boil, then reduce the heat and simmer gently for five minutes, stirring occasionally.
- Allow to cool completely before straining into a sterilised bottle.
- Store the syrup in the refrigerator for up to 10 days. The poached pears can also be refrigerated and used as a garnish or dessert topping.
Serving Notes
- Dust the rim with cinnamon sugar for additional warmth and aroma.
- Garnish with a fresh sprig of tarragon to introduce a delicate herbal note.
- For a celebratory twist, replace the soda water with Champagne to create a luxurious Pear Royale.
