Vanilla Pear Cocktail Recipe

The past couple of weeks I’ve been hard at work thinking up and researching fall and winter cocktail recipes. Summer cocktails come so easily to me, but I find cocktails in the cooler months need to be a bit more complex. Maybe I’m just overthinking it, maybe not.

I’ve made it my goal to start exploring flavour profiles outside of my typical repertoire. I’m going to do this through the addition bitters and more unique spices. I just bought my first bitters bottle, a citrus one, which I used in this recipe. The inspiration for this recipe came from one of my favourite cocktail books, Dillons Craft Cocktails, I just updated the recipe based on what I had available.

When I think of fall flavours, one of the first things that comes to mind is pear. This time of year, pears are so juicy and flavourful! Pears also pair (no pun intended) well with so many flavours, so they’re a perfect cocktail option. I got a great deal on a bag of organic Bartlett pears from Spud.ca. I even got my vodka delivered too– Spud can deliver liquor through my online grocery order as well. So convenient!

In this recipe I juice my pears. If you don’t have a juicer, you could blend the pears and then strain them through a cheesecloth or fine-mesh sieve.

Vanilla Pear Cocktail Recipe

Yields 1 drink

You’ll Need:

  • 1.5 oz vodka (I used Strathcona Spirits)
  • 3 oz fresh pear juice (I used Bartlett pears)
  • 0.25 oz vanilla bean syrup (I used Torani)
  • 0.25 oz fresh lemon juice
  • 3 dashes of citrus bitters (I used Hella Bitters)
  • Ice
  • Pear slice, to garnish

Directions

Combine all ingredients into a cocktail shaker, add ice and shake to chill. Strain into a highball glass filled with ice. Garnish with pear slice and serve.

Cheers! If you recreate this, or any of my other cocktails be sure to tag me on Instagram @alexandtribe.

*I was gifted a credit by Spud.ca to create a recipe using liquor purchased through their site. All thought and opinions are still my own.

Bee’s Knees Cocktail Recipe

Doesn’t this photo just give you all the winter feels? As I type this, big, fluffy snowflakes are falling outside and I may, or may not be listening to Christmas music with the fireplace on.

Today I’m coming at you with a classic cocktail done two ways, the Bee’s Knees. This cocktail is an oldie but a goodie from back in the prohibition era. It was actually invented by the first head bartender at the Ritz in Paris in 1921, when its Cafe Parisian opened its doors.

In the name of research, Holly from Chandeliers and Champagne and I tested (and taste tested) this cocktail two ways–as a gin fizz with a frothy top and over ice. I feel like serving it frothy is a fancier way to serve it, while over ice is easy and convenient.

Looking at the calendar, I can see that today is also National Gin Day, so talk about the perfect excuse to whip up a cocktail. If you’re looking for some more great gin-based cocktails some of my favourites are the Elderflower French 75, Earl Grey’s Royal Gin Fizz, Redheaded French Blonde and a Very Cherry Gin & Tonic.

Bee’s Knees Cocktail Recipe Two Ways

Yields 1 drink

You’ll Need:

  • 1.5 oz gin (we used Bombay Sapphire)
  • 1.5 oz Agalima Sweet & Sour Mix
  • 0.5 oz honey
  • Half an egg white (for frothy version only)
  • Ice
  • Lemon wheel to garnish

Directions

For frothy version:

Combine gin, Agalima mix, honey and egg white into a cocktail shaker and shake hard, without ice to emulsify the egg. Add ice, shake again to chill and strain into a cocktail coupe. Garnish with lemon wheel and serve.

For on the rocks version:

Combine gin, Agalima mix, honey and ice into a cocktail shaker and shake hard strain into a cocktail glass filled with ice. Garnish with lemon wheel and serve.

Note: If your don’t have Agalima Sweet & Sour Mix on hand, you can certainly use fresh-squeezed lemon juice.

Cheers! If you recreate this, or any of my other cocktails be sure to tag me on Instagram @alexandtribe.