#Pear Liqueur recipe

[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. 

[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

[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

[ambagelbraindump]

Prickly Pear Mojito

Hello from North Dakota*

*pretend I’m writing this on the scene and not two weeks after my trip.

I wanted to do something fun with the cactus liqueur bestie and I picked up on a whim, hence the prickly pear mojito.

This drink was challenging due to (i) great difficulty in acquiring prickly pear syrup or prickly pear fruit (wegmans if you’re reading this, I want my $12 back) (ii) me realizing my recipe was hot garbage after dragging all my shit to my friend’s house (iii) said friend missing several vital drink-making components such as tablespoons and ice (her roomate had bar tools though which was nice)

All of that being said, I genuinely enjoyed making (and drinking) this one. I also feel that this was a turning point in my mixology/wizard drinks journey—rather than following the recipe to a T per usual I was able to adapt and synthesize instructions from several different recipes, in addition to including my own twists (i.e., adding cactus liqueur and changing up some of the proportions of spirits.) This is also the first drink I’ve made using my hyperfixation station (pictures to come, I’m being so normal about this entire hobby).

I also learned that you can, in fact, take alcohol on a plane (in checked bags), that you should practice making a drink at least once before showing it off to your friends and making a fool of yourself, and that there’s a huge alcohol superstore in ND but not in the DMV and I’m kind of mad about it.

I would really love to experiment with this one some more—more specifically I want to continue messing with proportions and additions like shots of tequila or other liquors. Unfortunately I’m out of soda water and all the mint has gone bad but one of these days I’ll do it! I also really want to use different garnishes—attempt #2 used mint and a lime slice, but I think prickly pear fruit would also be fun, if I could actually find it.

Rating: the prickly pear mojito gets a 4/5; a bit challenging and required running all over town, but such is the nature of wizard drinks, and I really learned a lot from this one. Also very tasty/pretty.

[santinoelliott]

Liqueur Dessert - Flambeed Vanilla-Poached Pears with Apricot Sauce I adore pears, and I adore this recipe because it caramelizes the sugar in the rum and brings out the pear flavor.

[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.

[qudachuk]

Three make-ahead showstopper desserts: hibiscus-poached pears with toasted coconut custard, panna cotta with fruity orange liqueur jelly, and panettone and walnut tiramisuI never really know what I want for Christmas, but when it comes to festive desserts, I’m surprisingly...

[gapsmusic]

Chunky Pear Butter with a Lemon Twist Recipe 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. 5 pounds pears - peeled cored and diced, 2 tablespoons limoncello liqueur, 1 teaspoon almond extract, 2 teaspoons grated lemon zest, 2 cups packed brown sugar, 1/4 teaspoon ground nutmeg, 1/2 cup water

[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.

[losinnato]

Drunken Berries Recipe Fresh strawberries, blackberries, and blueberries are coated in a pear liqueur-infused syrup for a classy summer fruit dessert. It tastes great either by itself or atop a scoop of vanilla gelato. The berries must sit for a number of hours for the flavors to meld.

[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 Tree Roast Partridge

When I tell you, my culinary inspirations come from anywhere and everywhere! This one is, I reckon, obvious enough! And if we're far enough from the Twelve Days of Christmas, Autumn is the choice season for game and orchard fruit, and this Pear Tree Roast Partridge, with its crisp skin and juicy, fragrant flesh, makes a delectably seasonal Sunday lunch! Have a good one, friends!

Ingredients (serves 2 to 3):

1 tablespoon unsalted butter

½ tablespoon olive oil

1 large onion

half a dozen leaves Garden Sage 

the soaked Pear quarters used to make Spiced Pear Liqueur, drained

45 grams/1 1/2 ounces day-old Sourdough Bread

1/4 cup Spiced Pear Liqueur

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 (840-gram/3.15-pound) partridge

1 1/2 unsalted butter, softened

1/2 teaspoon fleur de sel

½ teaspoon freshly cracked black pepper

2 tablespoons Spiced Pear Liqueur

1/4 cup water

In a medium skillet, melt butter with olive oil over a medium flame on the stove-top.

Peel the onion, and finely chop half of it. Finely chop Garden Sage.

Once the butter is just foaming, add chopped onion and Sage  to the skillet. Cook, about 3 minutes until softened.

Roughly chop half of the soaked Pears, and stir into the skillet.

Cut Sourdough Bread into cubes, and stir into the skillet as well. Cook, a couple of minutes.

Season with fleur de sel and black pepper. Pour in Spiced Pear Liqueur, and cook, stirring well, a couple of minutes more. Remove from the heat, and allow to cool slightly.

Preheat oven to 200°C/395°F.

Cut remaining onion into thick slices, and arrange them at the bottom of a roasting tin.

Season both the inside and the outside of the partridge with fleur de sel and black pepper. Stuff the bird with Pear and bread stuffing, and sit in the tin, onto the onion slices.

Rub softened butter all over the partridge, and pour Spiced Pear Liqueur and  water at the bottom of the tin. Arrange reserved soaked Pear quarters all around the partridge.

Place in the middle of the hot oven and roast, at 200°C/395°F, 1 hour. 

Serve Pear Tree Roast Partridge hot, with Ginger and Spice Roasted Sweet Potatoes and a full-bodied red like a French Ventoux or a Barossa Valley Shiraz.

[beautiful-unfolding]

Pears Panos Recipe On the stove, bosc pears produce their own light syrup. An elegant fruit dessert can be made by incorporating a little vanilla and orange liqueur.

[a-wonderful-christmastime]

Recipe for Spiced Pear Old-Fashioned The ideal fall cocktail is an old fashioned with pear and rosemary. 1 pear wedge for garnish, 1 teaspoon pure maple syrup, 1 cup ice cubes, 3 ounces club soda chilled, 1/4 pear chopped, 1/2 fluid ounce ginger liqueur, 1 very large ice cube, 3 dashes cardamom bitters, 1 lemon twist, 2 sprigs fresh rosemary divided, 1.5 fluid ounces bourbon

[chadwick211]

Perfect Valentine’s Day Gifts to Please Your Beloved Ones

As a gift-giving occasion, Valentine's Day is special because it is a day dedicated to the person you love and know best. Valentine's Day is the perfect time to express your love in a unique way. You can show your appreciation for your unique relationship by giving these unique Valentine's Day gifts from Sendgifts.

With Sendgifts, you can deliver liquor gifts online in the USA in the shortest time possible. We offer a wide variety of liquors, wines, and champagnes from around the world. There are liquor gifts for Valentine's Day that fit every budget. Additionally, Sendgifts can deliver liquor gifts online to the address of your choice. This makes it convenient and easy to gift someone, especially when you cannot be physically present.

In addition, you get to enjoy the entire process of delivering the gift. We will help you chose the perfect gift and ensure its timely delivery.

 Valentine’s Day Gift Ideas

 Godiva Dark Chocolate Liqueur

This elegant spirit is a 30 proof liqueur filled with decadent flavors of Godiva unsweetened dark chocolate, bright black cherry, candied sweet orange peel and a hint of cold-brewed coffee. Perfect for mixed drinks or as a gift, our dark chocolate liqueur is sure to please and thrill.

Nothing says I love you like chocolate, and surely chocolate in its liquid form is better than any old chocolate bar!  Choose from a full line of Godiva Products to send a bottle of luxurious liqueur.

Tasting Notes

Nose: Hint of cold-brewed coffee.

Palate: Flavors of unsweetened dark chocolate, bright black cherry, candied sweet orange peel.

Finish: Rich, silky finish.

 Double Cross Vodka

Double Cross Ultra-Premium Craft Vodka awakens your senses to authentic handcrafted flavor, and the complex character that comes from cold harvested estate grown winter wheat. Made with water sourced from the fresh waters of the Tatra Mountains and seven times distilled with diamond filtration.

The perfect Valentine's Day gift - Double Cross it off your list!

Tasting Notes

Aroma: Subtle and quiet with hints of citrus and white chocolate.

Palate: Silky and creamy. Balances with bright flavors of white pepper and lemon zest.

Finish: A warm, medium-long finish leaves you with a dry, clean palate.

 Nuvo Sparkling Liqueur

Nuvo is a pink sparkling liqueur created in 2007 made from vodka, sparkling wine and a blend of fruit nectar. It brings together the luxurious and celebratory nature of champagne, with the sophistication of an aperitif.

If you can't take him/her to Paris give her the essence of that magical city with the world’s first sparkling liqueur. Looking more like a perfume bottle than your traditional liquor bottle this is a gift that is meant to be savored. A blend of premium vodka and sparkling wine NUVO is truly L'Espirt de Paris.

Tasting Notes

Aroma: French frothy drink offers aromas of ripe fruit and reveals its vivacity and elegance.

Palate: Fresh, round, well balanced with fruity notes that give sweetness with a citrus.

Finish: Sweet and brisk.

 St. Germain Elderflower Liqueur

St‑Germain is a French liqueur made with fresh elderflowers, hand-picked once a year in the late spring. To accomplish its exquisitely natural flavor, every bottle of St‑Germain contains up to 1,000 of the very best elderflower blossoms, resulting in a finely crafted, perfectly balanced and refined liqueur.

Try as an after dinner drink or added to some bubbly for a festive cocktail.

Tasting Notes

Aroma: Floral, supple nose with hints of lychee in syrup, a touch of peach nectar and fresh, sweet blossom.

Palate: Balanced and subtle palate with notes of pear, hints of soft sweetness, aromatic elderflowers, elderberries, tangy citrus.

Finish: Long, fresh, balanced finish.

 Tanqueray Sevilla Orange Gin

Inspired by Charles Tanqueray's original recipe book and the ripening oranges growing on the trees in sun-drenched Seville Spain, Tanqueray Sevilla Orange is a uniquely distilled orange-flavored gin made with orange essences and other fine botanicals.

The perfect inspiration for your own ingenious cocktails, mix Tanqueray Sevilla Orange with premium tonic water and garnish with an orange wedge for a refreshing-tasting, fruitful gin and tonic.

Tasting Notes

Aroma: Orange blossoms and fruity aromas.

Palate: Vibrant with a hint of juniper berries and citrus fruits.

Finish: Long, sweet, and well-balanced.

 Smirnoff Raspberry Vodka

Smirnoff Raspberry is rich and robust. This spirit is infused with natural raspberry flavor for a tart and fruity finish. Pairs best with soda water, lemonade, or cranberry juice. Smirnoff Raspberry is Kosher Certified and gluten free.

Founded in 1864, the Smirnoff brand traveled from Russia to the rest of the world due to our award-winning quality and smooth liquid. We pride ourselves on bringing our famous beverage to connoisseurs, assuring the consistently great taste and quality expected from our traditionally distilled vodka.

Tasting Notes

Nose: Essence of Raspberry.

Palate: Sweet and sour punch of raspberries.

Finish: Refreshing and clean cut finish.

 The Botanist Islay Gin

The Botanist is a gin of layered complexity, a progressive exploration of the botanical heritage of our isle of Islay. 22 hand-forged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation.

These botanicals are picked at varying times of the year, and can only be picked when it's dry—a frequent challenge on Islay! Our dedicated Scottish foragers then carefully and meticulously dry all of the botanicals in order to be infused during our slow, simmer distillation process. The Botanist Islay Gin is first, and only Islay Dry Gin is a rare expression of the heart and soul of our remote Scottish island home.

Tasting Notes

Nose: Enough botanicals to make us wish we had five noses. Big notes of citrus, delicate menthol and flowers everywhere!

Palate: Cool at first. It quickly mellows out, warmth growing with citrus keeping it fresh throughout.

Finish: Long, with a good spice.