Cocktail Friday – QT Melbourne’s Spiced Pear Cocktail

by | Cocktail Friday, Made


Ms Fleur De Lys

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.

Spiced Pear 


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.


We ask that the comments you leave on our site are respectful of each other and the personal stories that are told. We reserve the right to remove any comments that do not fall within our site policies.


Trackback from your own site.