Allsorts Inc.

(Rene Hidalgo, Beloved, NYC)

Prepare a double rocks glass filled with ice.

Combine in a shaker:

1 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz mezcal

0.25 oz blanco tequila

0.75 oz lemon juice

0.5 oz John D. Taylor’s Velvet Falernum

0.25 oz St. Elizabeth Allspice Dram

3 dashes orange bitters

Shake with ice.

Strain into the prepared glass.

 

Austrian 75

Shake with ice:

1 oz Purkhart Pear Williams Eau-de-Vie

0.5 oz lemon juice

0.5 oz simple syrup

Strain into a flute or goblet.

Top with 3 oz sparkling wine.

Garnish with a lemon peel.

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.

Bartlett Pear Martini

Stir with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1.5 oz Dolin Blanc Vermouth de Chambéry or Dolin Dry Vermouth de Chambéry

2 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

 

Chitty Chitty Bang Bang

(Trevor Easter, Sacramento, CA)

Shake with ice:

1 oz pisco

0.75 oz lime juice

0.75 oz pineapple gum syrup

0.5 oz Purkhart Pear Williams Eau-de-Vie

Strain over large cube in rocks glass.

Garnish with fresh grated cinnamon and lime wheel.

Good Christian Pear

(David Burnette)

Shake with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1 oz honey syrup (2:1)

0.5 oz lemon juice

3 dash pastis

Double-strain into a coupe.

Garnish with a pear slice or lemon wheel.

Jazz Flute

(riff on Gilchrist, PDT book)

Shake with ice:

1.25 oz Scotch whiskey

0.75 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz ruby red grapefruit juice

0.5 oz Cardamaro Vino Amaro

0.25 oz simple syrup

1 dash grapefruit bitters

Double-strain into a coupe.

Garnish with lemon peel.

Juneau Suisse

Shake with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1 oz heavy cream

0.5 oz Dolin Génépy le Chamois Liqueur

0.5 oz Nux Alpina Walnut Liqueur

0.5 bar spoon white crème de cacao

2 dashes Angostura Bitters

Strain into a coupe.

Juneau

Stir with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

0.5 oz Dolin Génépy le Chamois Liqueur

0.5 oz Nux Alpina Walnut Liqueur

0.5 bar spoon white crème de cacao

2 dashes Angostura Bitters

Strain into a double rocks glass filled with ice.

Garnish with a lemon peel.

Orchard Fence Collins

Shake with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz Nux Alpina Walnut Liqueur

0.5 oz lemon juice

Strain into a collins glass filled with ice.

Top with 2 oz non-alcoholic apple cider.

Garnish with an apple slice.

 

Pear Rickey

Build in a collins glass filled with ice:

2 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz lime juice

0.50 oz simple syrup

4 oz club soda

Stir gently.

Garnish with lime wheel.

 

Pernelle

(Colin Asane-Appiah, London, England)

Shake with ice:

1 oz Purkhart Pear Williams

1 oz vodka

1 oz elderflower liqueur

1 oz lemon juice

Fine strain into collins glass over crushed ice.

Add 2 oz club soda.

Garnish with lemon peel.

Garnish with rosemary sprig.

Rebirth of the Cool

Stir with ice:

1.5 oz Mattei blanc

1.5 oz Purkhart Pear Williams Eau-de-Vie

2 dashes orange bitters

Strain into a coupe.

Garnish with an orange twist.

 

The Rèveillon Cocktail

(Chuck Taggart, Los Angeles, CA)

Stir with ice:

2 oz calvados

0.5 oz St. Elizabeth Allspice Dram

0.5 oz Purkhart Pear Williams Eau-de-Vie

0.25 oz Byrrh Grand Quinquina

1 dash Angostura Bitters

Strain into a coupe.

 

Romance Languages

(adapted from a drink by Tyler Hudgens)

Stir with ice:

1.5 oz blanco tequila

1.5 oz Dolin Blanc Vermouth de Chambéry

1 bar spoon Purkhart Pear Williams Eau de Vie

1 bar spoon lemon juice

Strain into a coupe.

Garnish with a lemon twist (discard the peel).

 

The Savelberg

(Jan Halfpap, Hamburg, Germany)

Stir with ice:

2.5 oz Old Duff Genever

0.75 oz Dolin Rouge Vermouth de Chambéry

0.75 oz Cocchi Vermouth di Torino Extra Dry

0.5 oz Purkhart Pear Williams Eau de Vie

0.25 oz honey

0.25 oz lemon juice

Fine strain into two nick and nora glasses.

Garnish with an orange twist.

Schleswig Limbo

(adapted from a drink by Luiggi Uzcategui, Big Orange, Little Rock, Arkansas)

Stir with ice:

1 oz Purkhart Pear Williams Eau-de-Vie

1 oz The Scarlet Ibis Trinidad Rum

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.25 oz Aperitivo Cappelletti

Strain into a double rocks glass filled with ice.

Garnish with a rosemary sprig.

 

That Poor Mule

(Merrick Fagan)

Build in Collins glass:

1.5 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz lemon-sage syrup

Fill with ice.

Add 4 oz ginger beer

Garnish with sage leaf.

 

Tyrolean Toddy

Build in a warm mug:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1 oz honey syrup (2:1)

0.5 oz lemon juice

4.5 oz hot water

Garnish with a lemon wheel and rosemary sprig.

 

Velvet Lotus

(Brett Bassett)

Batch and add to frozen machine:

4 liters nigori unfiltered sake such as Origami White Lotus

2 liter Purkhart Pear Williams Eau de Vie

1.5 liter midori melon liqueur

1.5 liter lime juice

1.5 liter simple syrup

2 liters water

Serve in collins glass.

Garnish with dehydrated lime wheel.