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Ginger Pear Marini

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italiana3 Jun 10, 2011 12:43 PM

Hello all
I had a great ginger pear martini at Roy's Hawaiian and I want to make it at home. The bartender wold not give me the recipe...but I watched him intently!
The description on the menu had : nigori sake, four square vodka, agave nectar...I watched him make it numerous times and I could also see that he put in canton ginger liquor. He served it with crushed ice and a pear slice.

I have been doing some research , but I am not sure of the amounts....also, I was thinking of making a home made pear nectar to add to the alcohol.
Any advice would be appreciated!

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  1. davis_sq_pro Jun 10, 2011 06:17 PM

    In the fall I like to mess around with ginger/pear in a sidecar variant. (I wouldn't call it a martini, as I'm somewhat of a about these kinds of things.) Here are my most recent proportions:

    1.5oz pear eau du vie (poire williams or similar)
    0.5oz apple brandy (calvados, etc)
    40ml Domain de Canton
    20ml lemon juice
    1d lavender bitters
    1d orange bitters

    Shake, tight strain.

    ... quite different from what you had but hopefully it will give you some ideas to mess around with.

    1. EvergreenDan Jun 10, 2011 06:25 PM

      DSP's recipe sounds good. I don't have lavender bitters, but a few drops of Creme de Violette might be good as a sub. Here's something that I made last year:

      Poire Bomb
      by Dan Chadwick

      2 oz Pear eau de vie
      1/2 oz Maraschino Liqueur
      1/2 oz Ginger liqueur, Crème de Gingembre (or Canton)
      1/2 oz Lemon juice
      1 ds Peychaud's Bitters

      --
      www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

      3 Replies
      1. re: EvergreenDan
        davis_sq_pro Jun 10, 2011 06:44 PM

        I'm not sure how essential the lavender bitters are, since I wrote those notes last October ... but you can get the bitters at Boston Shaker -- the brand is Scrappy's. The same brand has a really interesting cardamom bitters. (I think the lavender is a bit more flexible--the cardamom version is VERY strong.)

        1. re: davis_sq_pro
          EvergreenDan Jun 10, 2011 07:16 PM

          Thanks. Yes, I've seen and tasted them there. I need to get there and get some nicer ice cube trays for my frozen amaro/acid cubes. I'm using my daughter's Popsicle mold because, uh, I didn't want heart or Hello Kitty shaped "ice". ;-)

          1. re: EvergreenDan
            i
            italiana3 Jun 11, 2011 08:11 AM

            thanks everyone!! I will start experimenting this weekend :)

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