Make it Naked

Pear “Sauce”- A Bourbon Cocktail

When the majority of your Christmas gifts look like this…

You can either: A. Do some major self-reflection B. Seek professional help C. Make one hell of a cocktail When in doubt, always pick C, right? Let’s be honest. There was no doubt. Although popular, liquor wasn’t the only gift I received this Christmas. What’s a better gift than booze? I wasn’t sure either…until I opened my immersion blender. How did I not already have one of these? It’s not often I plan recipes around kitchen equipment, but I was so excited, I had to use it now. I had ideas for all different kinds of soups and smoothies, but then, under the Christmas tree, I saw the many bottles of liquor, a set of new martini glasses, and the blender. Soup? No. Cocktail? Yes. Santa wanted me to. I knew just the drink I would attempt. A few months ago

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I got a text from a friend: “Have you been to PX Lounge? It’s supposed to be one of the best cocktail bars in America according to GQ magazine.” Sadly, I had never heard of this place, never mind enjoyed a cocktail there. But coincidentally, we had dinner reservations at Restaurant Eve shortly after that text. To my very pleasant surprise, Restaurant Eve and PX Lounge share a special someone, Mr. Todd Thrasher, a man who has definitely surpassed the label of “bartender” and is justifiably titled “mixologist.” It’s not often that a mixed drink outshines the meal, but it happened. I don’t remember what I ate, all I remember is that I had the most delicious mixed drink ever. The flavors were a perfect mixture of bourbon, pear, vanilla and ginger. And here I’ve attempted to make my own version. Pear and ginger smoothly blended into a vanilla bean simple syrup and mixed with bourbon. This isn’t a Jack and Coke. There’s no soda gun. There’s an immersion blender. This is mixology. Not a bourbon drinker? That’s ok, I still like you…but try it. This just might convert you. It’s that good. Having a New Year’s Party? Make this your signature drink and the night’s entertainment of Dick Clark’s New Year’s Rockin Eve might seem more enjoyable. No, I take that back, it’s not a magic potion, but it’s sure to ease the pain, or any pain for that matter. So put the bottle opener away bartender, and let your inner “mixologist” shine! Cheers.

Pear “Sauce” Ingredients: (makes one drink) 2 ounces Bourbon 1 ounce simple syrup, recipe follows 1/2 ounce bitters Directions: Shake all ingredients over ice and pour into a martini glass. Enjoy with a pear garnish. Vanilla Pear Simple Syrup Ingredients: 1-2 pears (I used two of the smaller Bartletts (green ones) above) 1 cup water 1 cup sugar 1/2 a vanilla bean 1 teaspoon freshly grated ginger Directions:

  1. Peel the pears. Set the peel aside and quarter the pears, removing the core. A teaspoon or melon-baller works well for removing the core.
  2. Combine the sugar and water in a medium sauce pan and bring to a boil. Lower the heat immediately and let simmer, stirring constantly until all sugar granules are dissolved.
  3. At the lowest heat, add the pear pieces, pear peel and ginger to the pan. Slice the vanilla bean, scraping out seeds from one half and adding the seeds and the scraped bean to the pan. Let simmer for about 10 minutes, stirring frequently.
  4. Remove the bean and the pear skins. Using an immersion blender, blend the pears into the syrup until smooth.
  5. Pour through a fine mesh strainer and into a container. Let cool in the refrigerator.


  1. This recipe can easily be changed to your liking. Want a sweeter drink? Leave out the bitters or add more simple syrup.
  2. If you really don’t like bourbon, switch it out for Vodka. Possibly a vanilla or pear flavored version.
  3. If
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    you’d rather this be more of an “on the rocks” mixed drink, add some pear juice which can be found in the juice isle at most grocery stores. I found it in juice box form. I made a cocktail with a juice box. Everyone should make a cocktail with a juice box.

  4. Although extremely helpful, you probably don’t need an immersion blender. You can let the mixture cool slightly and blend it in a normal blender.
  5. You will more than likely have extra simple syrup. Freeze it in ice cube trays and mixologize at your leisure. Yeah, mixologize.

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Posted on December 30, 2010

Categories: bourbon, drink, fruit, holiday

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