Gay Pear-ee Cocktail

Paris has long been the trend-setting city for fashion, fragrance, and food. It’s one of the most forward and liberal cities in the world. It’s also known for its rich history in art, architecture, and music. Throughout the centuries, Paris has been a dominant stronghold in culture, and it continues today. The catch phrase, gay […]

Food + Drink Cocktail of the Week Brian Webb

This article was published on April 3rd, 2015

Gay Pear-ee CocktailParis has long been the trend-setting city for fashion, fragrance, and food. It’s one of the most forward and liberal cities in the world. It’s also known for its rich history in art, architecture, and music. Throughout the centuries, Paris has been a dominant stronghold in culture, and it continues today.

The catch phrase, gay Par-ee, comes from the word, gay, sometimes called gaye, and par-ee, meaning Paris, where the ‘s’ is silent, meaning “the happy and exciting city of Paris”.

The Gay Pear-ee cocktail is a happy and exciting tequila drink, fusing fresh, ripe pears with the fragrant and sweet flavours of cinnamon, honey and vanilla.

  • 1 ½ oz Tequila
  • 3 oz Pear Syrup
  • 1 drop Vanilla Extract
  • Drizzle of Liquid Honey
  • ½ oz Lemon Juice

Fill a cocktail shaker half full of ice. Add in all the ingredients. Shake for about 20 seconds, until the outside of the shaker begins to frost. Pour into a highball glass filled with ice. Garnish with a cinnamon stick.

To make the pear extract, remove the skin, stem and core from three ripe pears. Cut into cubes. Place the pear cubes in a large saucepan, along with a cup of sugar. Bring the pears to a complete boil and allow them to cook for about seven minutes, until the pears have complete turned to liquid and there are no chunks left. Pour the pear liquid into a clean saucepan, using a sieve to remove the pear pulp. Discard the pulp. Reheat the remaining liquid for another two minutes, adding in a cinnamon stick. Strain the mixture once again, but through a fine sieve or cheesecloth, to remove as much pulp as possible. Let the syrup cool and store in a sterilized glass jar in the fridge for up to one week.

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