Cocktail Friday – QT Melbourne’s Spiced Pear Cocktail

by | Cocktail Friday, Made

ABOUT THE AUTHOR

Ms Fleur De Lys
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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 

Ingredients:

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.

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