QT Melbourne Food & Beverage Director Alex Mouzos proudly states that many of the ingredients and garnishes used at Pascale Bar are made in-house. “Our passionate bar team spends about six hours a week prepping our house bitters, syrups, fusions and shrubs made from only local ingredients”. In keeping with that vibe, Pascale’s cognac-laced Spiced Pear cocktail is inspired by the lively ‘French Quarter’ in New Orleans – the birthplace of American cocktail culture. This drink walks that delicate balance between freshness and decadence in flavour.
45ml Belle de Brillet Pear Cognac
5ml Pierre Fierrand Dry Curacao
20ml Ginger and Pink Peppercorn Syrup
30ml Fresh Lemon
Brown Sugar, to garnish
Method: Shake ingredients and strain into a brown sugar-rimmed Coupe glass.
To make ginger and pink peppercorn syrup: Place 1 cup ginger (peeled, sliced thinly), 2 cups cold water, 1 cup sugar and 20 pink peppercorns into a saucepan. Bring to the boil. Reduce heat and stir until sugar has dissolved and syrup coats the back of a spoon. Strain and cool.
About Pascale Bar & Grill: Pascale Bar & Grill is your new fine dining Melbourne must-try where Euro bistro influences pepper a broad and expansive menu designed to both satisfy and intrigue the well-developed palates of discerning foodies.