#Pear Liqueur

[acocktailmoment]

Golden Chrysanthemum !

Ingredients: 

1 ½ oz Sparkling Wine 

1 oz Pear Liqueur 

¾ oz Suze 

2 dashes Pear Brandy 

1 Lemon Peel

Method:

1) Add pear liqueur, Suze, pear brandy, and ice to a shaker.

2) Shake for 10-20 seconds.

3) Strain into a cocktail glass.

4) Top with sparkling wine.

5) Garnish with lemon peel.

Courtesy: Sips from Scripts

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[askwhatsforlunch]

Spiced Pear Puddings

Sometimes you fancy something warm and comforting for dessert, especially when you’re nursing a cold; but something easy to make, too! And I am really, really grateful to my last Summer self, who made preserves and liqueurs from the fruit glut I picked on the garden trees; because my present Winter self, with an achy throat and low energy, could make and enjoy these delicious Spiced Pear Puddings! They are the epitome of comfort, indeed!

Ingredients (serves 2):

1 1/2 tablespoon unsalted butter + a little more for greasing

6 heaped tablespoons Pear and Ginger Preserve

2/3 cups plain flour

1/2 teaspoon baking powder

a pinch of salt

4 tablespoons caster sugar

1 large egg

1/3 cup thick plain or Greek Yoghurt

1 tablespoon Spiced Pear Liqueur

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat; set aside.

Generously butter two ramekins. Spoon Pear and Ginger Preserve at the bottom of each ramekin, levelling with the back of a spoon. Set aside.

Preheat oven to 160°C/320°F.

In a medium bowl, combine flour, baking powder, salt and sugar. Give a good stir to mix. Dig a well in the middle of the dry ingredients, and break in the egg. Add thick yoghurt, and stir, gradually adding melted butter until just blended. Then, stir in Spiced Pear Liqueur.

Gently spoon batter on top of Pear and Ginger Preserve in prepared ramekins, levelling with a spatula.

Place ramekins in the middle of the warm oven, and bake, at 160°C/320°F, 35 to 40 minutes, until a toothpick inserted in the middle of the puddings comes out clean.

Remove from the oven, and let cool slightly, before gently turning out onto serving plates.

Serve Spiced Pear Puddings warm, with Vanilla Custard. 

[eoghankidney]

Specialty Dessert Recipe A pear liqueur-infused syrup coats fresh strawberries, blackberries, and blueberries for a sophisticated summer fruit dessert. It's wonderful served alone or on a scoop of vanilla gelato. The berries need to sit for several hours to blend the flavors.

[aydennelson]

Specialty Dessert - Drunken Berries A pear liqueur-infused syrup coats fresh strawberries, blackberries, and blueberries for a sophisticated summer fruit dessert. It's wonderful served alone or on a scoop of vanilla gelato. The berries need to sit for several hours to blend the flavors.

[coldbug]

one of the best things lately is having a can of fruit and then using the juice as the base for a little cocktail

[perdido]

Making Pear Liqueur

©️2024 Eduardo Mueses, All rights Reserved

(Click on Image to see it bigger)

[cranberryflavor]

Chunky Pear Butter with a Lemon Twist

Try this sweet, rich colored, butter-like spread made with ripe pears and a hint of lemon Liqueur. So easy to make and oh so good on toast or hot biscuits. If you prefer a lighter colored butter use white sugar in place of brown sugar.

[sunflowerjune]

[hippieannies]

Recipe for Chunky Pear Butter with a Lemon Twist Try this butter-like spread that is made with ripe pears and a touch of lemon liqueur. It is sweet and rich in color. So simple to prepare and delicious on toast or warm biscuits. Use white sugar in place of brown sugar for butter that is a lighter color if you prefer.

[millereddie]

Liqueur Dessert - Pears Panos Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an elegant fruit dessert.

[literaryvein-reblogs]

More Writing Notes: Cocktails

Traditionally, a cocktail (or a mixed drink) is a beverage that contains a mixture of alcoholic spirits combined with other ingredients, such as simple syrups, tonics, bitters, fruit juice, club soda, or other fizzy waters.

Today you can also find a variety of nonalcoholic spritz cocktails that combine alcohol-free spirits with mixer ingredients.

6 Mixology Tools

Bar spoon: long-handled spoon that makes it easy to stir drinks in tall glasses or pitchers.

Citrus juicer: extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Cocktail glasses: there are several different shapes of cocktail glasses, and each corresponds to a different type of mixed drink.

Cocktail shaker: A shaker is a tall container (usually metal) that makes it easy for bartenders to shake crushed ice and cocktail ingredients together to quickly cool down the beverage.

Cocktail strainer: The strainer fits over the shaker and lets you pour the cocktail into the glass while leaving behind the ice and any other ingredients, like herbs, that you used to shake the cocktail.

Muddler: When a cocktail recipe includes directions to muddle ingredients, usually fruit or herbs, it means to smash them to release the essential oils and fruit pulp. A muddler is a small handheld rod that lets you easily muddle ingredients in a cocktail glass.

Some Popular Cocktails

Bloody Mary: This classic brunch cocktail contains vodka mixed with tomato juice, horseradish, Worcestershire sauce, hot sauce, and a combination of herbs and spices. Bartenders typically serve a Bloody Mary in a tall glass, such as a pint glass or highball glass, and garnish with a celery stick.

Daiquiri: One of the classic rum cocktails, a daiquiri contains rum (white rum or Cuban rum), lime juice, and simple syrup. Today’s drink menus typically contain a variety of daiquiris that range from classic cocktails like the Hemingway Daiquiri (which contains lime juice, grapefruit juice, and Italian maraschino liqueur) to fruity cocktails like a shaken strawberry daiquiri.

Gimlet: Contains three ingredients: vodka (or gin), fresh lime juice, a splash of simple syrup for added sweetness, and an optional lime wedge for garnish.

Manhattan: Containing whiskey (or sometimes cognac), sweet vermouth, and a few dashes of bitters, the Manhattan is a simple yet elegant cocktail. The classic cocktail, which was invented in New York, is stirred, not shaken, and garnished with a maraschino cherry.

Margarita: There are several variations of margarita recipes. The classic margarita is served over ice cubes and contains lime juice, tequila (or mezcal), orange liqueur (such as Cointreau or triple sec), and lime and salt for the garnish. Experiment with other flavors—use lemon juice instead of lime, add a dash of agave syrup to sweeten the drink, or add a hint of spice with the addition of a few slices of jalapeño. For those who prefer fruit flavors, try making a watermelon, pomegranate, or strawberry margarita.

Martini: The classic martini is a boozy cocktail. The original contained three parts gin to one part vermouth with an olive or onion to garnish. A vodka martini calls for vodka in place of gin. Other drinks—such as an espresso martini, fruity drinks, or vodka cocktails like a cosmopolitan (often called a Cosmo), pear, or apple martini (also called an appletini)—are not considered martinis. Instead, they get their name from the cocktail glass.

Mint julep: Famous as the refreshing cocktail served at the Kentucky Derby horse racing events, a mint julep contains bourbon, simple syrup, and a muddle of mint. It’s typically served over crushed ice with a sprig of mint leaves.

Mojito: A highball cocktail with origins in Cuba, the mojito is a popular cocktail across the globe. Mix up white rum, sugar, mint, lime, and club soda (or soda water), and then add ice. The mojito is often called a perfect summer cocktail.

Moscow mule: Contrary to its name, the Moscow mule cocktail likely originated in New York, not the Russian capital. To make the fizzy drink combine vodka, ginger beer, and lime juice, and garnish with lime slices and sprigs of mint. It’s usually served in a copper mug, though food experts note the copper does not impact the flavor of the drink.

Negroni: With its balance of sweet and bitter, a classic Negroni is an ideal apéritif. Combine equal parts gin, Campari (or Aperol), and sweet vermouth. Shake them with ice and serve the drink with an orange twist. Other varieties of Negronis add additional layers of flavors using ingredients such as orange bitters, Champagne or prosecco, and a lime or lemon twist.

Piña colada: This favorite summer cocktail, which reportedly originated in San Juan, Puerto Rico, is traditionally made with white rum, pineapple juice, cream of coconut, and a squeeze of lime juice, and served with fresh pineapple for garnish. Blend the ingredients with ice cubes to create a slushie drink.

Tequila Sunrise: With only three ingredients, fresh orange juice, tequila, and grenadine syrup, the Tequila Sunrise tastes best when you use high-quality ingredients. White tequila is recommended for a fresher taste and a more vibrant color. You can make a variation of the cocktail called the Coconut Sunrise, which uses coconut rum instead of tequila.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History

[acocktailmoment]

Once Upon a Paris Bar !

Ingredients:

Bee Pollen(optional)

3 tablespoons (1 1/2 ounces) blended Irish whiskey

2 1/2 tablespoons pear juice

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons (3/4 ounce) orange liqueur

2 teaspoons honey simple syrup (see Note)

Lemon wheel

Directions:

Rim half of a coupe glass generously with bee pollen, if using, and set glass aside. Combine whiskey, pear juice, lemon juice, orange liqueur, and honey simple syrup in a cocktail shaker filled with ice. Place lid on shaker; shake until mixture is cold, about 15 seconds. Strain into prepared glass. Garnish with a lemon wheel.

Note:

For honey simple syrup, combine 1/2 cup hot water and 1/2 cup honey in a small bowl. Stir until honey dissolves, and let cool before using. Leftover syrup can be used in teas, marinades, or desserts.

Courtesy: Oisin Kelly

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[askwhatsforlunch]

Pear Rickey

This Pear Rickey, which beautifully combines the refreshing brightness of a rickey with the Autumnal tones of Spiced Pear Liqueur, is exactly what one needs to toast to the last warm and sunny days of the season! Cheers!

Ingredients (serves 1):

3 ice cubes

½ lemon

 30 millilitres/1 fluid ounce (2 tablespoons) Spiced Pear Liqueur

 30 millilitres/1 fluid ounce (2 tablespoons) London Dry Gin

chilled seltzer water, to top

Fill a highball or large glass with ice cubes. Cut a slice of lemon, and add it to the glass. Pour in Spiced Pear Liqueur and Gin. Top with chilled seltzer water.

Enjoy Pear Rickey immediately. Cheers!

[flagellant]

The Taoist Catboy

This was made for my upcoming (as in, in like 20 minutes from now) Nine Sols livestream! It's a surprisingly mellow drink. When you take a sip, there's a very brief burst of fruitiness, which quickly simmers down into a mellow, full-bodied botanical brandy burn. Perfectly balanced. Just like our star catboy really isn't.

METHOD

-2 parts pear brandy

-1 parts melon liqueur

-.25 parts prickly pear syrup

-5 drops of lavender and lemonbalm bitters

-a couple splashes of rose water

Pour directly into a coupe glass and stir gently. Enjoy responsibly.

[fiddles-ifs]

drinks i can do. full recipes under the cut

FIDDLES' MEZCAL OLD FASHIONED

2 oz mezcal (i like El Silencio Espadin)

1 bar spoon of agave syrup (mix .25:1 ratio of agave and hot water -- stir until pourable)

4 dashes orange bitters

2 dashes Aztec chocolate bitters

2 dashes Angosturra bitters

1 pinch salt

Stir over ice

Peel and express an orange peel

PUMPKIN JACK

1 oz Case One rum (only made in Maryland -- a similar aged rum will do, but Case One has a butterscotch-y taste that lends itself well to dessert drinks)

.5 oz Amaretto of choice (i prefer Disaronno)

2 oz fresh poured espresso

Top with hot water

Float pumpkin whipped cream (cook down one can of 1:1:2 can of pumpkin puree:granulated sugar:water until thickened. Strain through a chamois or cheesecloth. Add pumpkin syrup 1:2 parts heavy whipping cream and shake until pourable consistency)

Grate fresh nutmeg

Served in an Irish coffee or cone glass.

DRUMS OF AUTUMN

1.5 oz Hennessey VS

.5 oz Cherry Heering

.5 oz Drambuie liqueur

1 oz St. George spiced pear liqueur

Stir over ice

Garnish with Luxardo cherry and dehydrated orange peel

Served in a double rocks glass

DEWAR'S DECIBEL

1.5 oz Dewar's scotch

.5 hazelnut syrup

1 oz velvet falernum

.25 lemon juice

Shake and dump into tall Collins glass

Top with soda water

Garnish with dehydrated lemon and edible flowers

GOLDEN HOUR

1.5 oz McClintock Forager gin (also only made in Maryland. Wild foraged gin preferred)

1 oz sage tincture (add 1/4 quart/.25 liters fresh sage to container. cover with vodka or neutral grain spirit. Let steep for 24 hours, then strain through chamois or cheesecloth)

.5 oz blanc vermouth

2 dashes cardamom bitters

1 dash lemon bitters

Served in a martini or coup glass

Garnish with lemon peel and edible flowers

LAST DAY OF SUMMER

This is a difficult cocktail because it requires a dehydrator (or an oven set to a very low temperature, and a few extra steps. First: make dehydrated brown sugar pineapples.

Either cut pineapples into wheels, or remove pineapple wheels from cans. Coat with brown sugar, then arrange onto a baking sheet (if you're dehydrating in an oven, place another baking sheet underneath). Place in dehydrator or oven set to the lowest setting and dehydrate. The brown sugar will turn syrupy and thick. Reserve pineapple brown sugar syrup.)

.75 oz bourbon

.5 oz lemon juice

.5 oz Ancho Reyes chili liqueur

.75 pineapple brown sugar

Shake and dump into double rocks glass

Garnish with dehydrated pineapple

[vivaciousdomo]

Vegan BG3

I've been doing a vegan play through of BG3. Like, I'm still a durge, and evil, but I try not to kill animals, and I don't consume meat or cheese. Is anyone else doing this? Any mods to add more vegan items? Also, am I missing the beans? Ye olde europe would have eaten a bunch of beans, right? How do I get protein if no beans?

List of Vegan Foods

apple/half eaten apple

bagel

baguette

banana (how is this in in europe?)

bread/stale bread

cabbage

carrot

courgette

fragrant fungus stew

garlic

glow cap mushroom

good berry

grapes (green/purple)

gruel

horseradish

kiwi

lemon

lettuce

mushroom soup

onion

onion soup

orange

pale mint

pear

potato/boiled potato

potato porridge

pumpkin soup

pumpkin

raspberry

red pepper

sourdough bread

split pea soup

sun melon/half a sun melon

sweet potato

vegetable broth

walnut

(I accidentally ate the supply pack, but it has cured meats in it and "smells distinctly of smoked ham", so I won't make that mistake again. Let's just say Lae'zel ate them 🤷 Also can't eat the berry tart because it's got butter in it.)

Maybe Vegan?

biscuit (seems to be an oatmeal raisin which can be made vegan)

everything soup (description is "named for the halfling tradition of frantically raiding the pantry or garden upon the unexpected arrival of a guest")

puff pastry braid (unsure if butter was used here)

sunflower seed bun (unsure if has butter)

treacle tart (maybe butter?)

Drinks

amnian dessert wine

arkhen's hoard (wine?)

ashaba dusk (wine)

baldur's grape (wine)

blackstaff

barrel-aged callidyrran (…whisky? rum?)

carafe of wine

chultan fireswill (wine)

common table wine

eigersstor noblerot (??? probably vegan?)

esmeltar red

highsun liqueur

ithbank (wine)

mermaid whiskey

mug of beer/pitcher of beer

plum fizz (wine?)

port sherry

rolling deck rum

tyche pink (rose?)

wine (regular wine???)

Non alcoholic drinks

the water from the well outside the Hag's house (can't bottle and carry in your pack though and maybe has dead human bodies given the smell 🤔)

health potions? (can't long rest with them tho :<)

tea

coffee

I'll update this if/when I find other vegan foods and drinks, for your RP pleasure.

I'd also be so down to try and make a vegan bg3 cookbook. I know the lady with the big pot of gruel says she can't find salt easily, so maybe easy on the salt, but we have garlic and onion, so we have at least some flavor 🤔 oh, and there's a red pepper, so we can have some spice, maybe. brb, starting a Vegan Baldur's Gate 3 cookbook?