Tag Archives: pear puree

Fruit Puree

You’ll see that a few cocktail recipes call for a fruit puree of some kind. You have a few options when it comes to purees. You can buy them already made up or you can make your own. Unless you are making a large volume of drinks (for say a party), I suggest you make your own. It’s really easy and the purees are fresh.

Mango Puree
2 mangos, peeled and pitted
2 tablespoons baker’s sugar
2 tablespoons water
1 teaspoon fresh lemon juice

Pear Puree
2 pears, peeled and cored
2 tablespoons baker’s sugar
2 tablespoons water
1 teaspoon fresh lemon juice

In a blender or food processor fitted with the metal blade, combine the fruit, sugar, water and lemon juice; process to a smooth puree, about 30 seconds. Add more sugar to taste. Strain through a fine metal sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids. Refrigerate for up to 3 days or freeze for up to 6 months.

I store my purees in those GladWare Mini Round 1/2 cup (4 oz) platic containers. They freeze well and you can label them with your type of fruit and the date. This size is perfect for making about 4 cocktails at a time.

Asian Peartini

asian peartini ginger vodka cocktail

I was inspired to make this drink one day because I ran across a bottle of Yazi Ginger Vodka (made in Portland by Hood River Distillers) in the back of my liquor cabinet that I forgot I had bought a couple of years prior. I like the taste of ginger, but found this vodka to be pretty intense on its own (which is why it sat so long). So I started experimenting with other ingredients in my home bar to come up with a way to both complement the ginger flavor and to smooth out its spiciness. The result is a really drinkable cocktail that showcases the Yazi.

Asian Peartini
1 oz Yazi Ginger Vodka
1+1/2 oz Absolut Pears vodka
1/2 oz Harlequin Orange Liqueur
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz simple syrup
1 tablespoon fresh pear puree
Fresh nutmeg

Fill a shaker with ice. Add the vodkas, orange liqueur, juices, simple syrup and pear puree. Cap the shaker and shake vigorously for 15-20 seconds. Strain (or double strain if you prefer a smoother cocktail) into a 10 oz chilled martini glass and garnish with a pear slice and a light dusting of fresh nutmeg.

Tip: You can substitute triple sec for the Harlequin, but I prefer Harlequin because of the richness of the cognac.