The Friday Tipple: Pear & Pimm’s

Pear & Pimm's

Somewhere in the world, loyal Boozers, it’s Pimm’s O’Clock. “What?”, you shriek in disbelief, “Surely not! We have packed away our summer whites and Wimbledon is only a faint memory.” True, the bloom of summer is fading here in the northern hemisphere, but we see no reason why we have to give up on Pimm’s; with its subtle notes of citrus and spice, it is a perfect accompaniment to fall flavors. This week, we’ve decided to pair it with pear.

Because we are overachievers in the Good Booze kitchen, we made our own pear nectar (recipe below) lightly infused with cardamom and lavender honey, but you can easily purchase pear nectar in the store — some common brands are Goya and Looza. However, should you choose to give it a go, it is embarrassingly easy to make, so you’ll have to remember to smile modestly when you are showered with accolades from impressed friends, saying “No, really it was nothing. Only too pleased to work my fingers to the bone for you.”

The lush and fruity Pimm’s can actually be drunk straight up as it is without any mixer, so it is important to have a light hand when using it in a cocktail — the pear should not overwhelm. We added in some extra gin (we enjoy Catoctin Creek’s Organic Watershed Gin). Draw your chair up closer to the electric fire, nibble a warm scone with clotted cream, and sip on your Pear & Pimm’s. Lucky blighter.

Pear & Pimm’s

1 ounce Pimm’s No. 1

1 ounce gin

2 ounces pear nectar (recipe below)

Place all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with an apple chip (optional, but delicious). Cheerio!

Pear Nectar:

2 cups chopped fresh pear (no need to core or remove skins)

2 cups water

2 tablespoons lavender honey

1/2 teaspoon ground cardamom

Combine pear and water in a small saucepan and bring to a brisk simmer. Reduce heat to quite low and simmer for about 15 minutes. Remove from heat and allow to cool, liquefy in a blender, and strain through a fine sieve. Add honey and cardamom to liquid, blending well, then add an additional 1/2 cup cold water and blend again. Can be stored in the refrigerator in an air-tight container for one week.

 
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Published in: on October 11, 2013 at 10:30 am  Leave a Comment  

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