Please just follow the recipe not the comments. I originally did this post in 2015 and I left the liqueur for longer. Nowadays I only wait for one week on the windowsil and one week more in cupboard. You can leave it for longer if you like but it works just fine with this shorter time. Hope this explains things for you. 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.

Pear Tree Cocktail Cocktail | Feasting At Home Pear Tree Cocktail Cocktail | Feasting At Home

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. So thrilled that you like the pear liqueur so much. I love it. Anyway the straining is because although you can hardly see litte bits in it there can be tiny fibres and over time these fall to the bottom and make the liqueur cloudy. It is entirely up to you whether you strain it or not. It is hardly much effort really. Salt the rims. Sprinkle 1/2 teaspoon cane sugar and 1/4 teaspoon kosher salt evenly onto a small plate. Twirl the rim of a glass against the cut face of a lemon, and invert it onto the plate, making small circular motions until it’s well-coated. Repeat with the other glass. Well done on winning the drinks prize. So pleased everyone liked my pear liqueur so much. Merry Christmas. Put your well-pierced pear into a sterilised jar that it fits into quite snugly and will allow you to add the vodka, orange peel and spices.

Poire William Liqueur Details

Remove the pear, spices and used orange peel and strain your pear liqueur through a double layer of muslin or kitchen paper (or use a coffee filter). Making pear liqueur couldn’t be easier, it is just a matter of bringing together a few simple ingredients and letting good old Mother Nature do the work. How long does this liqueur take to make? Add 1 ounce Poire Williams (Pear Brandy), 1 ounce Rosemary Simple Syrup, 1-ounce lemon juice, and 3 ounces dry gin to the shaker – then shake vigorously (about 12 seconds) until well-chilled.

William Pear Liqueur - Giffard William Pear Liqueur - Giffard

My favorite brand of Poire Williams is produced by “ Massenez“, in France. But a close second is the “ Pear Brandy” by Clear Creek Distilling, in Oregon. Both are widely distributed, and both come in half-size (375 ml) bottles.last Saturday at a Christmas party where we were requested to take something Christmassy along, I took along your stunning Pear Liqueur which I’d made approximately 2 months ago only straining on the day. I won the drinks prize with it! It’s a lovely drink, Thank you.

Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange

When I first did this one years ago I gave it the longer time but have since discovered that the four weeks is enough. I updated the recipe a wee while ago but must’ve forgotten to change everything, will do so now. Thanks for pointing it out. Pear has to be ripe and juicy to make this liqueur. So maybe put some pears in brown paper bag to ripen them up first. Sorry to hear about the wind damage to your pear tree, With trial and error this is just the way I find it works best for me. I don’t shake this one up like other liqueurs as I don’t want to break up the pear any more than it does naturally. Try it any way you like this is just how I do it and love the results. Hope you enjoy it. 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. Poire Williams is the name for eau de vie (colorless fruit brandy) made from the Williams pear (also known as Williams' bon chrétien and as the Bartlett pear in the United States, Canada and Australia) in France and Switzerland. [1] It is generally served chilled as an after-dinner drink. Some producers of Poire Williams include an entire pear inside each bottle, called prisonnière. [1] This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it. [2] [1]

Pear liqueur makes a wonderful gift, especially at Christmas. So when pears are abundant either in the garden or supermarket get making pear liqueur! You can leave it longer but it will disintegrate and you will get a lot of sediment in your liqueur even after straining. It’s up to you. Thank you for the recipe – sounds really great! (I’m just approaching the end of week 1 at the moment). I was also a bit confused like Ekaterini above – the actual text still says: