River Oaks Trash web3
Photo by Linda Romero

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1 cocktail

  • 1½ ounces Slivovitz plum brandy
  • ½ ounce Pear/Ginger Shrub
  • ½ ounce simple syrup
  • 3 lemon wedges
  • 2 ounces Vouvray
  • 2 dashes Peruvian bitters
  • Pear/Ginger Shrub
  • 2 cups pears, deseeded
  • 1 cup of peeled ginger
  • 16 ounces vinegar
  • 1½ cups sugar
  1. Muddle lemon wedges with simple syrup.
  2. Add Slivovitz and Pear Shrub, and ice. Stir.
  3. Top with Vouvray and bitters.

Pear/Ginger Shrub

  1. Place pears and ginger in 8-quart pot over medium heat. Add vinegar, and let heat to just shy of boiling point between 190 to 200 degrees for 10 minutes.
  2. Pour into jar and seal tightly. Let stand for 3-4 weeks then, strain through a coffee filter.
  3. Pour mixture into medium pan, and add sugar. Bring to a boil to dissolve sugar then remove from heat and let cool. It will keep in tightly sealed container in refrigerator for 6-9 months.
  • From Beverage Director Chris Ware of Paramour in San Antonio, Texas

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