Caribbean

Pear Daiquiri

November 24, 2013
Photo by Molly Wizenberg
Author Notes

This isn't a frozen blended daiquiri, the kind you drink poolside; it's a classic daiquiri, which is to say, a cocktail whose main ingredients are rum, lime, and sugar. The pear flavor doesn’t hit you over the head: you get the rum first, as you should, but the shrub comes on at the finish - a lingering, faint tang.

To make what is called "rich" simple syrup, combine 2 parts sugar and 1 part water in a small saucepan. Bring to a simmer, and cook, stirring regularly, until the sugar is fully dissolved, about 3 minutes. Remove from the heat, and chill thoroughly before using. —MollyandBrandon

  • Serves 1
Ingredients
  • 2 ounces white rum, such as Plantation 3 Stars
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce Pear Shrub (http://food52.com/recipes...)
  • 1 teaspoon rich simple syrup (see note)
In This Recipe
Directions
  1. Combine all ingredients in a cocktail shaker. Add ice. Shake for 10 seconds, then strain into a coupe.

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Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.