Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until the sugar is dissolved. Toss in a few sprigs of rosemary, about 4-5 inches in length, reduce the heat to medium-low, and simmer for 2 or 3 minutes. Remove the pan from the heat, discard the rosemary, and allow the syrup to cool. You’ll only need 1 ounce of syrup for 2 drinks, but you can keep the extra sealed in the fridge for several weeks. Now for the glasses. Sprinkle 1/2 teaspoon of cane sugar and 1/4 teaspoon of kosher salt onto a small plate. Twirl the rim of a glass against the cut face of a lemon, then invert it onto the plate, making small circular motions until it’s well coated.

Easy Homemade Pear Liqueur Recipe - Larder Love Easy Homemade Pear Liqueur Recipe - Larder Love

A taste sensation like no other, the André Petit Poire William Liqueur de Cognac is the essence of Charente produce in a bottle. This family house have brought together their finest savoir-faire to produce a Cognac that is blended with William pears grown in the Cognac region. From their estate in Berneuil, they have taken 50% yellow William pears (the edible fruit), alongside 50% of red William pears (used for eau-de-vie) which they leave to sit in Cognac for a few days. This Cognac liqueur has been produced following very old methods. The grapes are harvested by hand and distilled following the teachings of his grandparents. In the distillation, they do not use any machines to separate alcohol - they trust their noses alone. This family producer are wine growers who develop a Cognac with a pronounced style following their feelings and tastes. While the Poire William liqueur is a standalone product, the Cognac liqueur crafted by André Petit is something quite unique that showcases the beauty of this region, and how the pear liqueur can blend so beautifully with their very own Cognac. This Cognac liqueur was originally created for the Fauchon restaurants across Paris, but is now available on Cognac Expert. Serving Suggestions Sugar– go for plain caster sugar in your pear liqueur. If you use brown sugar you would get a more caramel like flavour which might overpower the pear. Pear– Yes just one pear for this pear liqueur recipe. I have used a large pear of the William variety, though any type of pear will do really. They all have their own flavour. Make sure that your pear is ripe and juicy and unblemished.I’ve tried several different versions over the years, but my absolute favorite is Massenez, from France. I’m also quite fond of the Pear Brandy crafted by Clear Creek Distilling, in Oregon. It has a wonderfully fragrant nose, but just lags a tad behind the Massenez on the palate. Even so, it’s lovely stuff. Both brands also come in smaller (i.e., more affordable) half-sizes, if you’re not ready to commit to a full bottle. Once you have the pear brandy, it’s time to make some rosemary simple syrup. Pinch off the tip of a rosemary sprig for each drink you think you’ll make, then set them aside for garnishes. The liqueur produced can be enjoyed as an aperitif or over ice. The ice lessens the concentrated taste of the pear, and brings the flavors and aromas of Cognac to the fore. It can be enjoyed as a digestif as a classic liqueur, but will also pair beautifully with fruit desserts and particularly apple tart. Presentation of the bottle The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post. How to make dried orange peel The fire is slowly dying… And, my dear, we’re still goodbying… But as long as you love me so… Let it snow, let it snow, let it snow…

Merlet Creme de Poire William (Pear) Liqueur : The Whisky Merlet Creme de Poire William (Pear) Liqueur : The Whisky

To make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith.