Grow A Pear is one of Fern Bar’s house cocktails available on tap. It’s a combination of poached pear-infused Benham’s Gin (a local spirit company from Graton), St. Germain Elderflower Liquor, Yellow Chartreuse, and local Meyer lemons. The inspiration came from Alameda’s St. George Spirits’ spiced pear gin. It was fantastic but was discontinued around 2010. The gin was in a cocktail I had on the menu at the time, so I was forced to try and make my own. Since then, I have loved re-making it every fall when Bosc pears become available at the farmers market.
Grow a Pear
1½ oz. poached pear-infused gin*
¾ oz. Yellow Chartreuse
½. oz St. Germain
¾ oz. Meyer lemon juice
At Fern Bar we carbonate this cocktail and serve it in a Collins glass, but it can be shaken, strained, and served in a martini glass or coupe at home.
*Poached Pear-Infused Gin
2 ripe pears
750 ml Benham’s Dry dry gin
750 ml water
750 ml dry white wine (I like Chablis)
1 cup sugar (optional)
Juice from ½ lemon
5 cardamom pods
5 allspice berries
2 star anise
½ nutmeg see
1-inch cinnamon stick
Peel of 1 orange
Core or cut up pears, but don’t peel them (the skin adds a nice bright note to the gin). Combine
water and wine in a pot on the stove and bring up to 200 degrees Fahrenheit.
Add sugar if using. Squeeze the half lemon into the water and add the pears.
Cut a 2-inch hole in the middle of a coffee filter filter and cover the pears with a paper towel or coffee filter to stop them from oxidizing. Cook the pears until they are tender. It usually takes around 15-20 minutes depending on the pears. Remove pears from cooking liquid and place in gin with spices and orange peel.
Let infusion sit for 24 hours, then taste. If the spices are too intense, take them out, the pear takes a week of infusion to really come through. If you are in a bit of a time crunch, blend the pears and gin together and strain out the pulp using a fine mesh strainer, or a paper filter or cheese cloth for finer clarity.
If you don’t drink alcohol, there are a few options for this drink to be just as delicious. By using Seedlip Spice 94, a non-alcoholic distilled spirit similar to gin, you
can add some seasonal flare to an already delicious non-alcoholic product.
Grow A Pear (Free-Spirited Version)
1½ oz. poached pear-infused Seedlip Spice 94
¾ oz. D’Arbo Elderflower Syrup
¾ oz. Meyer lemon juice
4 oz. Fever Tree Bitter Lemon Tonic, club soda, or ginger beer