As I’ve worked my way though cocktails, my tastes have changed and expanded. One preference that has remained true from my initial dive to today is pears. I adore their flavor and versatility - they can pair with floral notes in one drink than turn around and shine in a strong whisky cocktail. They shine especially when they’re in season in the fall, and I got so lucky this year as my parents have a pear tree that yielded probably 6 large boxes of delicious fruit. I let them ripen in the box in the garage (they can last an impressively long time whole), then juiced them. Some of the puree went to immediate cocktail consumption while some was put away into the freezer for later use.

If you don’t have a juicer, you can always peel pears, lightly simmer them, then puree them with a bit of water in the blender and strain out any chunks. Of course you can also use store-brought pear juice for an easier option. Regardless, this cocktail will be a cozy, warming bouquet of fall flavors.

I decided to play with Scotch in this cocktail, and chose an intriguing bottle of Monkey Shoulder that I stumbled upon at Trader Joe’s. Monkey Shoulder is a blended malt Scotch that’s not smoky but rather mellow and smooth with notes of fruit and vanilla (a nice alternative to a bourbon). It’s an affordable price point and a great Scotch for mixing, particularly in this cocktail.

I also knew I wanted to incorporate sherry, which I’ve grown incredibly partial to the more I learned about cocktails. While I occasionally use vermouth, I often find it to have too much funk or sweetness for my tastes. Sherry, on the other hand, adds just the right amount of complexity and offers a spectrum of varieties depending on the flavors I’m looking to compliment. I used Amontillado sherry in this cocktail - a medium dry variety with rich nutty notes. If you’re looking for a great one on a budget, check out Trader Joe’s (they have three varieties for $4.95 each).

While the sherry would have been delicious as is, I tried my hand at infusing it with cloves. This allowed me to add clove flavor without watering down the cocktail or adding more sugar. Clove worked beautifully with the palate of the Amontillado, and I’ve enjoyed trying the infusion in other cocktails as well.

Finally, I added a bar spoon of maple syrup to round out the cocktail and give it an impeccably smooth mouthfeel. The resulting cocktail starts with spiced ripe pear and finishes with the malty richness of the Scotch. It’s fantastic for the season and would serve as a delicious addition to a Thanksgiving dinner!

The Orchard’s Splendor

2 oz Scotch whisky
3 oz pear juice
0.5 oz clove-infused Amontillado sherry*
1 bar spoon maple syrup
Dehydrated pear slice, for garnish

Shake liquid ingredients with ice until chilled, then strain into a rocks class over a large ice cube. Garnish with a dehydrated pear slice and enjoy under a cozy blanket.

* To infuse sherry, add 1 tsp of cloves and 1 cup of Amontillado sherry to a jar and allow to steep for 24 hours. Strain and keep infusion in the fridge.

Thanks to Belen Aquino for the stunning cocktail photography.