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What I really like in the bartending profession, is the fact that sometimes I have to make up a drink, because I have plenty of the new season’s fruits. Like pears in the fall for example, which are at their peak during this period. Pears and beers inspired me to create this beer cocktail: The “punk pear”.

Combine the following ingredients – apart from the beer –  in a cocktail shaker. Add ice and shake well. Strain into a Collins glass filled with ice. Top with the beer. Stir shortly and garnish the beer cocktail with a rosemary spring.

  • 50 ml Death’s Door Gin
  • 20 ml Monin original liquer (lime citron vert)
  • 10 ml fresh lemon juice
  • 20 ml sugar syrup (1 part sugar : 1 part water)
  • 40 ml  pear purée*
  • 60 ml IPA beer

*To make the pear purée:   Peel, halve and core 10 pears. Set the pear halves cut side down in a baking  dish. Drizzle 1 teaspoon of honey over each pear half. Add 150 ml (5 ounces) of brandy, 120 ml (4 ounces) red sweet wine and 10 cinnamon sticks inside the dish. Roast for 40 minutes in preheated  oven (375 F). Remove cinnamon and purée the pears and brandied wine in a blender.