Still Life of a Pear

This drink features a pear shrub, also known as a pear drinking vinegar. Shrubs originated several centuries ago in England as a method of preserving fruit and berries. It can be used either in alcoholic cocktails or mixed with soda water.

By / Photography By Kristen Penoyer | August 31, 2015

Ingredients

  • 1.5 oz Busnel Calvados
  • 3/4 oz lemon juice
  • 3/4 oz pear shrub syrup
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1 egg white
  • Dried pear chip
For the Garnish
  • Cinnamon tincture

Instructions

Pear Shrub:

Wash and cut pears into slices. Place them in clean glass jar. Cover the pears with apple cider vinegar and close the jar tightly. Place in a cool dark place, such as a cabinet, and let sit for at least two weeks. Shake the jar slightly every other day.

When ready strain the pears out and discard them. Measure 4 parts flavored vinegar to 3 parts sugar. Bring mixture to a boil, reduce and simmer for 10 minutes. Place into a clean mason jar for storage.

If tightly sealed, the syrup will last up to 6 months. 

For Cocktail: 

Add all ingredients to shaker tin, except cider. Dry shake to emulsify egg white.  Add ice and shake hard. Add cider and double strain into a coupe glass. Garnish with cinnamon tincture and dried pear chip.

 

RELATED STORIES

What's a Shrub?

Shrubs, also known as drinking vinegars, originated several centuries ago in England as a method to preserve fruit and berries. Typical shrub recipes use apple cider vinegar poured over seasonal fruit...

Ingredients

  • 1.5 oz Busnel Calvados
  • 3/4 oz lemon juice
  • 3/4 oz pear shrub syrup
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1 egg white
  • Dried pear chip
For the Garnish
  • Cinnamon tincture
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60