Pear-infused scotch

Pear-infused scotch

By
From
The Cocktail Garden
Makes
365 ml
Photographer
Adriana Picker

You can use pears of any variety in this recipe — even nashi pears.

Ingredients

Quantity Ingredient
2 pears, peeled, cored and diced
1/2 nutmeg, roughly crushed
2 star anise
1/2 cinnamon stick
1/4 vanilla bean, split lengthways and seeds scraped
grated zest of 1/2 orange
375ml blended scotch whisky

Method

  1. Cook the pears in a very small splash of water until soft, then leave to cool. Lightly toast the nutmeg pieces, star anise and cinnamon stick in a dry pan over low heat until aromatic. Transfer the toasted spices to a large jar and add the pear and remaining ingredients, combining well. Seal and leave in a cool, dark place for 1 week. Pass the scotch through a fine-meshed sieve, pressing out as much liquid from the pear solids as possible. Finally, pass through muslin (cheesecloth) or through a coffee filter paper. Store in a bottle in the refrigerator for 3–4 days.
Tags:
cocktails
cocktail
drinks
seasonal
spirits
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