Drinks

Partridge in a Pear Tree

By: The Local Palate
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For those who enjoy a sweeter, fruity flavor in their winter cocktail, Worship Chaleka’s Partidge in a Pear Tree may just be the perfect find. Sweet pear thyme syrup is made with dehydrated pears giving it an authentic, fruity flavor and adding spice to any winter evening at Proof in Charleston.

Image by Stacy Howell

recipe heading-plus-icon

yields

yields 1 serving

    ingredients
  • 1½ ounces Dewar’s Caribbean
  • Smooth whisky
  • ½ ounce St. George spiced pear liqueur
  • ¼ ounce Aperol
  • ½ ounce lemon juice
  • ½ ounce Pear-Thyme Syrup
  • (recipe follows)
  • 2 dashes chocolate bitters

  • Make the Pear-Thyme Syrup with Dehydrated Pears
  • 3 pears, sliced thinly
  • ¼ teaspoon ground allspice
  • ¼ teaspoon black pepper
  • 1½ cups light brown sugar
  • ½ teaspoon vanilla extract
  • 6-8 thyme sprigs
  • Garnish: Fresh or dehydrated pear slice,
  • thyme sprig
steps

Make the Partrige in a Pear Tree Cocktail Mix

  1. Add all ingredients to a cocktail tin and shake 10 seconds.
  2. Strain and pour into a rocks glass over fresh ice.
  3. Garnish with pear slice and thyme sprig.

Make Pear-Thyme Syrup with Dehydrated Pears

  1. Season pear slices with allspice and black pepper. In a skillet, combine pear, sugar, and vanilla extract, and cook over medium heat until caramelized, about 5 minutes, slowly adding 1 cup water 2 ounces at a time to help keep sugar and pears from burning. Remove pears and set aside for dehydration. Continue to cook syrup, adding a little more water as necessary, until it achieves the consistency of simple syrup, about 3 minutes more. Remove from heat and add thyme sprigs. When mixture is cool, remove thyme and pour into a mason jar; refrigerate up to 20 days.
  2. Preheat oven to 130 degrees. On a baking sheet lined with parchment, place reserved pear slices in a single layer and bake until dehydrated to your liking, at least 2 hours and up to 4. Remove from oven and let cool. Store dehydrated fruit in a sealed bag or container at room temperature.
  • Recipe By
    Worship Chaleka of Proof in Charleston
  • Contributing City
    Charleston
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