This cocktail’s pretty ruby red color is unexpected, as are the flavored pear-lemon ice Pearhattan cubes which imbue the cocktail with additional flavor as they melt. Created by Charlie Priester of Seattle, WA.
- Cocktail
- 2 ounces rye whiskey
- 2 ounces freshly juiced USA Pear
- ½ ounce crème de cassis
- 2 dashes Angostura bitters
- 1 ounce fresh-squeezed lemon juice
- Ice
- Pear-Lemon Ice Cubes
- 3 cups fresh juice of ripe USA Pears, 2 or 3
- Juice of 3 lemons
- Pinch of salt
For ice cubes: Whisk the pear juice with the lemon juice and a small pinch of salt. Add some simple syrup or water to thin slightly, if necessary. Pour the liquid into a pitcher and use it to fill the cavities of two ice cube trays almost to the top. Leave in freezer for at least 3 hours or until completely frozen. This recipe makes enough to fill two standard ice cube trays.
For cocktail: Pour ingredients into shaker and fill with ice. Shake well and serve unstrained, on the rocks. Add one or two pear-lemon ice cubes to taste and garnish with a fresh Bing cherry or lemon twist, if desired.
This recipe is for adults aged 21 and over. Please drink responsibly.
- Serving Size: 6 oz
- Calories: 220
- Carbohydrates: 11g
- Protein: 0g
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