With the huge variety of indulgent dessert libations out there, swapping a piece of chocolate cake for a candied cocktail is the latest “it” trend come dinner’s end. This digestif cocktail—a nod to the aromatic and sweet Bartlett pear—is served at New York’s chic bistro The Bar Room and is sure to satisfy any sweet tooth.
“Pear tends to fall by the wayside when it comes to seasonal cocktails,” says mixology master Danny Neff. “By adding Avuá Cachaça, we get the aged complexity combined with the rich flavors of whiskey and cinnamon. Mixed with the creamy sweetness of pear, we get a balanced cocktail that’s sure to get you in the spirit of the season.”
We’ve snagged the recipe below. Here’s what you’ll need.
BARTLETT PLUNDER
3/4 oz Lemon juice
1/2 oz Cinnamon syrup
3/4 oz Pear liqueur
1/2 oz Rye whiskey
1 1/2 oz Avuá Cachaça
Combine all ingredients in a shaker and shake well. Strain into a coup glass.
