Harvest Pear 1.000

Dayna Smith for The Washington Post; Tableware by Crate and Barrel

Spirits Sep 16, 2009

This surprising cocktail starts with Yellow Tail Riesling. But a subtle, classic German Riesling also works well: The key is choosing one that has a high alcohol content by volume (10 to 12.5 percent).

A domestic pear brandy such as Clear Creek or Aqua Perfecta or any poire Williams eau de vie will work. The original recipe called for 1/2 ounce of amaretto, but Spirits columnist Jason Wilson found that a lesser amount works better. If you love amaretto, feel free to add a little more.

Servings: 1
  • Ice
  • 1 1/2 ounces Riesling, such as Yellow Tail
  • 1 ounce pear brandy or pear eau de vie
  • 1/4 ounce amaretto
  • 1/2 ounce freshly squeezed lemon juice
  • 1 teaspoon simple syrup (see NOTE)
  • 1 pear slice, for garnish


Fill a cocktail shaker halfway with ice.

Add the Riesling, pear brandy or pear eau de vie, amaretto, lemon juice and simple syrup. Shake well, then strain into a chilled cocktail (martini) glass. Garnish with the pear slice.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly and refrigerate until chilled through; store indefinitely.

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Recipe Source

Adapted from mixologist Trudy Thomas of the Camelback Inn in Scottsdale, Ariz., for Yellow Tail.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.