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Cocktail History
The Pear Cobbler is a dessert cocktail that was created by bar manager and author Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It was inspired by the pear-flavored dessert of the same name, and it’s made using the sour template with brandy as the base, pear liqueur for fruit flavor, orange liqueur for sweetness, and a homemade citrus sweet and sour mix for balance and frothiness.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Pear Liqueur: This is a liqueur made with Bartlett pears, quince, sugar, and alcohol. We used Maison Ferrand Mathilde Poire Liqueur because it has a rich fruit flavor. For a mocktail version of this drink, try Monin Premium Pear Syrup in place of the pear liqueur.
Lemon Sour Mix: This is a sweetener made with lemon juice, lime juice, white sugar, and water. We made ours at home using Alex’s stovetop recipe.
Triple Sec: This is a liqueur made with bitter oranges, lemons, sugar, and alcohol. We used Cointreau because it’s one of the highest quality orange liqueurs on the market. For a mocktail version of this drink, try Lyre’s Orange Sec Non-Alcoholic Spirit in place of the orange liqueur.
Cognac: This is a type of brandy made in Cognac, France with distilled white wine. We used Courvoisier VSOP Cognac because it has a rich mouthfeel and a delightful brandy spice with notes of peach, almond, and cinnamon. For a mocktail version of this drink, try Escape Mocktails Non-Alcoholic Cognac Alternative in place of the brandy.
Dried Pear Slice: This is a slice of a pear that has been dehydrated.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Dehydrator: This is used to remove moisture from fruit and citrus. We used the VIVOHOME Electric Food Dehydrator.
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Tasting Notes
The Pear Cobbler features the aroma of pear and citrus, starts with the initial taste of pear and frothy lemon lime flavor, and ends with a hint brandy spice on the finish.
Our Opinion of This Cocktail Recipe: The recipe in the book didn’t call for brandy, so we added a bit of that to make it boozier and add more spiciness. With that addition, this because a truly dazzling dessert drink. We both loved the Pear Cobbler and would make it again, although we could each only drink one glass because it was so sweet.
Recipe
This cocktail recipe was adapted from The Artisanal Kitchen: Holiday Cocktails by Nick Mautone.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Pear Cobbler
The Pear Cobbler is a dessert cocktail that was created by bar manager and author Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It was inspired by the pear-flavored dessert of the same name, and it’s made using the sour template with brandy as the base, pear liqueur for fruit flavor, orange liqueur for sweetness, and a homemade citrus sweet and sour mix for balance and frothiness.
Ingredients
Method
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Add sweet & sour mix to a shaker.
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Shake for 10-20 seconds.
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Add pear liqueur, triple sec, and brandy to same shaker.
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Shake for 10-20 more seconds until mixture appears frothy.
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Strain into a cocktail glass.
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Garnish with dried pear slice.
