Bartlett Pear Collins

Shake with ice:

1.5 oz Hayman’s Old Tom Gin

0.75 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz lemon juice

Strain into a collins glass filled with ice.

Top with 3 oz club soda.

 

Basil Spritz

(Erik Hakkinen, Seattle)

Shake lightly with ice:

0.5 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz lemon juice

3-4 basil leaves

2 oz soda water

Fine strain into wine glass filled with ice.

Top with 3 oz prosecco.

Garnish with a basil leaf.

Bosc Word

(Variation of a drink by Scott Holliday, Boston)

Shake with ice:

0.75 oz Hayman’s London Dry Gin

0.75 oz Rothman & Winter Orchard Pear Liqueur

0.75 oz Aperitivo Mazzura

0.75 oz lime juice

Strain into a coupe.

Daisy Buchanan

(Andrew Hotis, New Haven, CT)

Build in a flute:

1 oz calvados

0.5 oz Rothman & Winter Orchard Pear Liqueur

4 oz sparkling wine

Garnish with lemon peel.

 

Elder Statesman

(Variation on “Statesman,” Erick Castro, 2008)

Stir with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

1 barspoon Dolin Génépy le Chamois Liqueur

1 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Flowering Pear

Stir with ice:

2 oz Dolin Dry Vermouth de Chambéry

1 oz Rothman & Winter Orchard Pear Liqueur

1 dash absinthe

Strain into a coupe.

Garnish with a lemon peel.

 

Mount Fuji

(Christopher Reyes, Brooklyn)

Shake with ice:

1.5 oz reposado tequila

0.5 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz lemon juice

3 oz fuji apple juice

Fine strain into collins glass with ice.

Garnish with apple slices.

Nuestra Casa

(based on a drink by Caitlan Doonan, NYC)

Build in a collins glass filled with ice:

1.5 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz lime juice

0.25 oz St. Elizabeth Allspice Dram

Stir.

Top with 3 oz tonic water.

Garnish with an orange wedge.

 

Paring Down

Stir with ice:

1.5 oz Rothman & Winter Orchard Pear Liqueur

1.5 oz Cocchi Vermouth di Torino Extra Dry

2 dashes Bittercube Orange Bitters

Strain into a cocktail glass.

 

Pear Falls

Build in collins glass:

1.5 oz Rothman & Winter Orchard Pear Liqueur

1.5 oz Dolin Dry Vermouth de Chambéry

Add ice.

3 oz club soda

Stir to combine.

Garnish with a lemon peel.

 

Pearl of Perpignan

(based on “La Perla” by Jacques Bezuidenhout)

Stir with ice:

1.5 oz blanco tequila

1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”

0.75 oz Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

La Perla

(Jacques Bezuidenhout, San Francisco)

Stir with ice:

1.5 oz reposado tequila

1.5 oz manzanilla sherry

0.75 oz Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

Sancti Spiritus

(Kellie Thorn, Atlanta, GA)

Stir with ice:

1 oz The Scarlet Ibis Trinidad Rum

0.75 oz Cardamaro Vino Amaro

0.75 oz Cocchi Americano Bianco

1 barspoon Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

 

Tinley’s Trot

(Skylar Davis, Salt Lake City, UT)

Shake with ice:

1.5 oz mezcal

0.5 oz reposado tequila

0.5 oz Rothman & Winter Orchard Pear Liqueur

0.5 oz lemon juice

0.5 oz simple syrup

Fine strain over crushed ice in double rocks glass. Top with more crushed ice.

Add 4 dashes Peychaud’s Bitters.

Garnish with mint and lemon wheel.

 

Tom and Jerez

(Adapted from cocktail by Tim McCarthy, London, England)

Shake with ice:

0.75 oz Hayman's Old Tom Gin

0.75 oz Rothman & Winter Orchard Pear

0.75 oz manzanilla sherry

0.75 oz lemon juice

0.25 oz orgeat

Fine strain into cocktail glass.

Garnish with olives.

Ultimate Pear Margarita

Prepare a double rocks glass half-rimmed with salt and filled with ice.

Shake with ice:

1.75 oz blanco tequila

1.25 oz Rothman & Winter Orchard Pear Liqueur

0.75 oz lime juice

Double-strain into the prepared glass.

Garnish with a pear slice, sprinkled with chili salt.