I made this cocktail for a cocktail dinner hosted by Anna Kimball and 10 Cane at Le Lan in Chicago spring 2009.
1.5 oz 10 Cane Rum
.5 oz oz Spiced Simple Syrup
.5 oz Fresh Lemon Juice
1 oz Fresh Pressed Pear Juice
Spiced candied pear slice for garnish. I used Comice pears for the juice and garnish.
Shake all ingredients and strain into chilled coupe. drop slice of pear into cocktail as edible garnish.
To make the spiced syrup:
2 cups sugar
1.5 cups water
1/4 cup allspice berries
1/4 cup clove
2 cinnamon sticks
1 tbsp black pepper berries
cook all together in sauce pan over low heat until boiling..make sure to watch so it doesn’t boil over..
turn off heat allow to steep until cooled. Strain off spices..add a splash of vanilla extract and voila!..spiced syrup.
Can be used in many other drinks, iced teas etc.. particularly yummy in hot toddies.
Spiced pears are a bit more tricky.
peel and slice 1 pear…add lemon juice immediately to slices to help stop browning.
make another small batch of spiced syrup…but this time do not cool…strain hot syrup over pears to steep and par cook…they will be tender but al dente and hold their shape.
cool and let steep in air tight bag. This should maintain the color and keep them from being brown….which is a bitch.
The juice will have a tan color and there is no natural way around that. It gives the cocktail a honey like appearance which is appealing.
I was very very happy with this cocktail. It was easy to drink.