Pear Sazerac

Wednesday, April 18, 2007

Pear Sazerac

1 serving

This is a variation on the Sazerac, the famed New Orleans creation that many claim was the first drink referred to as a "cocktail" in the early 19th century.

Here, the Sazerac's traditional rye whiskey is replaced with pear vodka. Nick Mautone, who developed this recipe using Grey Goose La Poire, recommends using a full ounce of simple syrup. Jim Hewes, bartender at the Willard Room, prefers Absolut Pears and suggests using no simple syrup because that pear vodka can be very sweet. Spirits columnist Jason Wilson recommends using Grey Goose La Poire and a half-ounce of simple syrup.

Ingredients

Ice

14/

ounce anise-flavored liqueur, such as Pernod, or other pastis or absinthe

2

ounces pear vodka, preferably Grey Goose La Poire

12/

ounce simple syrup (see note below)

3

dashes bitters, such as Angostura or Peychaud brand

1

pear wedge, for garnish

Directions

Place an ice cube in a martini glass and add the anise-flavored liqueur. Swirl to coat the glass and let it stand to chill for a few minutes.

Meanwhile, fill a cocktail shaker with ice. Add the pear vodka, simple syrup and bitters, stirring vigorously. Empty the ice and liqueur from the glass. Strain the pear vodka mixture into the coated martini glass; garnish with the pear wedge.

To make simple syrup: Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add 1 cup sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and simmer until just slightly thickened, about 5 minutes. Remove from the heat; set aside to cool. May cover tightly and refrigerate for up to 3 weeks. Makes about 114/cups.

NUTRITION {vbar} Per serving: 152 calories, 0 g protein, 6 g carbohydrates, 0 g fat, 0 g saturated fat, 0 g cholesterol, 1 mg sodium, 0 g dietary fiber. Recipe tested by Pam Kendrick; e-mail questions tofood@washpost.com.


© 2007 The Washington Post Company