Pear Ginger Collins

I don’t know about you, but I prefer my pears submerged in a bottle of brandy. This centuries-old tradition from France, in which tiny baby pears are inserted into a glass bottle as the bottle is tied to the tree, allowing the pear to grow to maturity inside the bottle during the summer and early autumn. Then the bottles are filled with pear brandy at the end of the season, and what you’re left with is one of the tastiest conversation pieces you’ll ever have on your home bar. Clear Creek (out of Oregon) makes a lovely pear brandy and is still carrying on this tradition. Try this relatively simple Collins variation, perfect for a sunny autumn day on the porch.

Recipe

Pear Ginger Collins (from the forthcoming book “Cheer: A Liquid Gold Holiday Drinking Guide”)

1 ½ ounces pear brandy

¼ ounce St. George Spiced Pear Liqueur

½ ounce lemon juice

1 dash Angostura bitters

Ginger beer or ale (to top)

Garnish: sage, dehydrated or fresh pear slice or lemon wedge

Combine the brandy, liqueur, lemon juice, and bitters in a Collins glass over ice, and briskly stir to incorporate. Top with ginger beer or ginger ale, and garnish with sage and a slice of dehydrated pear or lemon.