The Spirit World

Oh my. I think I have a new favorite cocktail. A few weeks ago, I stumbled onto the 22 Doors’ Pear Nectar Martini and the idea of it’s sweet, thick flavor keeps creeping into my head. Luscious is about the best word I can think of to describe it’s flavor… it’s almost like drinking a piece of pie. The pears are ripening on my tree and they just begged to be made into this ambrosia. You can make the drink without making the nectar from scratch, but it will likely be a thinner, lighter drink.

To make your own pear nectar, start with very ripe pears… ones that you could simply eat with a spoon. Wash and core the pears, and cut into small chunks. There is need to skin them, because you’ll be straining the whole mixture. Heat the pear chunks on medium in a thick bottomed pot with about 1 teaspoon of lemon juice per pear. Stir and mash the pears as they heat until you get a mixture resembling a very thick and lumpy applesauce, about 10 or 15 minutes, or longer for less ripe pears. Then take about a cup of the mixture at a time, and push it through a wire strainer with a wooden spoon, squeezing out as much juice and pulp as you can. Discard the remnants and proceed with another cupful until all the mixture has been strained. Cover the mixture and chill overnight. You can also freeze the mixture and defrost when needed.

Pear Nectar Martini

1/2 lime
1 shot vodka
2 shots pear nectar
ice
sugar for the rim

Muddle the lime in a cocktail shaker, and add the vodka, pear nectar and ice. Shake well, and strain into a martini glass with a sugared rim. Garnish with lime or a slice of pear.