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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.
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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 Rating: ⭐⭐⭐⭐
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 adapted from an issue of Saveur magazine.
Spiced Pear Collins
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. It's built using the classic Collins template that calls for gin, citrus, and simple syrup, but this variation adds a homemade herbal pear purée and flavored rosemary syrup.
Ingredients
Purée Ingredients
Cocktail Ingredients
Method
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Slice pears, then add pear slices, 1 ½ oz lemon juice, 1 ½ tsp rosemary leaves to a blender, blend for 5-10 seconds until smooth, and strain through a cheesecloth.
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Add gin, 1 ½ oz pear purée, rosemary clove syrup, ¾ oz lemon juice, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a highball glass over fresh cracked ice.
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Top with soda water.
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Garnish with rosemary sprig.
