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Spiced Pear Toddy
Created by H. Joseph Ehrmann, Elixir, San Francisco
 2 oz. Square One Organic Vodka
1 oz. Perfect Puree Green Apple Puree, thawed
1 oz. Perfect Puree Pear Puree, thawed
1 oz. Baking Spice Syrup*
4 oz. hot water
1 cinnamon stick
1 pear wedge for garnish.
Build all ingredients into mug and stir. Garnish with cinnamon stick
and pear wedge.
*To make the Baking Spice Syrup:
1 cup water
1 barspoon or 1
tsp. ground cinnamon
1 barspoon or 1 tsp. unsweetened cocoa
powder
½ barspoon or ½ tsp. ground cloves
½ barspoon of ½ tsp.
ground all spice
1 whole star anise
In a pot, bring water to
boil. Add all spices. Lower temperature and simmer 3-5 minutes.
Remove from stove and pour mixture through strainer into a measuring
cup. Add water to return volume of mixture to 1 cup and return to
pot. Add sugar and stir to dissolve. Pour mixture into storage
container. Seal and refrigerate; will keep refrigerated for 3-4
weeks.
Grey Goose La Poire Tuscan Pear
Created by Nick Mautone
 1 part Grey Goose La Poire Flavored Vodka
½ part limoncello
½ part premium ginger liqueur
¾ part blood orange juice
¼ part simple syrup
Add all ingredients to a cocktail shaker filled with ice. Shake
vigorously, and strain into a rocks glass rimmed with sugar and
filled with crushed ice. Present with mint leaves, dried pears or
lemon confit.
Raw Diamond
 1 oz. 1800 Silver Tequila
¼ oz. Pear Puree
¼ oz. Fresh Lime Juice
¼ oz. Agave Nectar
Splash of Chambord
These
cocktails feature Xante Liqueur, which combines the sweetness
of virgin pears with a touch of French Cognac matured for four years
in French Limousin oak, with hints of vanilla. Xante contains no
artificial additives and the sugar content is low at 17 percent.
Pear Cider
 1 ½ oz. apple juice
1 ½ oz. Xante Pear Liqueur
Cinnamon Stick
Combine apple juice & Xante. Heat and garnish with a cinnamon stick.
Ginger Martini
 1 ½ oz. Xante Pear Liqueur
1 ½ oz. lemon juice
1 oz. sugar syrup
1 small piece of fresh ginger
Garnish: Fresh ginger
Muddle the ginger. Add Xanté, freshly pressed lemon
juice and sugar syrup. Shake and sift twice. Serve in a cocktail
glass, garnish with fresh ginger.
Stormy Pear
 1 ½ oz. Xante Pear Liqueur
½ oz. freshly pressed lime juice
1 dash sugar syrup
1 dash Angostura Bitters
Top with Ginger Beer
Garnish: Lime wedge
Pour Xante and the rest
of the ingredients in a lowball glass over ice. Top with ginger beer
and garnish with a lime wedge.
Pear Sidecar
 1 oz. Xante Pear Liqueur
1 oz. Camus VSOP Cognac
¼ oz. fresh lemon juice
Splash of pineapple juice
Shake all ingredients and serve up in a martini
glass with a sugar rim.
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