Spiced Pear Collins

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Spiced Pear Collins is an autumn cocktail that was created by Nikki Achitoff-Gray, a food writer and recipe developer formerly of Saveur magazine. A unique variation of the classic Tom Collins traditionally made with gin, lemon juice, sugar, and soda water, this version incorporates a homemade spiced pear purée and a rosemary-infused syrup, both of which add depth and aromatic warmth. This combination offers the crispness of gin with a touch of sweetness and herbal notes, making it a sophisticated choice for autumn gatherings or quiet evenings.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.

Gin: This is a spirit made with juniper berries, botanicals, alcohol, and water. I used Castle & Key Distillery Roots of Ruin Gin.

Pear Purée: This is a blended spread made with pears, spices, and lemon juice.

Rosemary Clove Syrup: This is a sweetener made with rosemary, cloves, sugar, and water.

Lemon Juice: This is the tart, acidic liquid extracted from lemons. I used fresh lemon juice.

Rosemary: This is an aromatic evergreen herb with needle-like leaves and a robust, piney, and slightly peppery flavor.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Blender: This is an electric kitchen appliance with rotating blades that’s used to blend, purée, or emulsify ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.

Cheesecloth: This is a lightweight, loosely woven cotton fabric that’s used for straining liquids. I used American Cotton Ultra-Fine Cheesecloth.

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.

Highball Glass: This is a tall, slim glass that’s used for mixed drinks with a larger proportion of non-alcoholic mixers. I used the Riedel Drink Specific Highball Glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale golden hue with an ombré effect

• Aroma: Ripe pear mixed with baking spices

• Taste: Refreshing mix of crisp pear, lemony tartness, and a hint of spice balanced by the effervescence of club soda

• Finish: Clean and invigorating with the sweetness of pear and subtle spices lingering

Kendall’s Take: “This pear-flavored Collins was quite tasty, but I ending up make it twice because the gritty texture of the first version was too distracting, in my opinion. I didn’t strain the purée through a cheesecloth, so that’s on me, and I quickly learned it’s worth the extra effort to do that. If you’re a fan of pear, I’d say the Spiced Pear Collins is worth making. I really liked it!”

Recipe

This cocktail recipe was found in Saveur magazine.