Food

Tip

Make this when pears are in season.

Crémant a la Poire

This has been a favorite on Church & State’s cocktail list and will be great through early winter when pears are in season. I’ve raved about Church & State on goop before for it’s mind-blowing drinks and delectable food. It looks like the drinks here have come to a whole new level of amazingness judging by the recipes bartender Shana Street has shared. Owner Yassmin Sarmadi tells me it was the “Raising the Bar” mixology competition in LA that really got them thinking outside the box (or the glass).

For 1 cocktail

4 bar spoons of pear puree

½ ounce simple syrup (equal parts sugar and water boiled together until sugar is dissolved)

¾ ounce Lillet Blanc

2 ounces Silver Tequila

splash of sparkling white wine

1 thin slice fresh pear

Shake everything but the wine and pear together in a shaker filled with ice. Strain into a cocktail glass. Top with the sparkling wine and garnish with a slice of pear.

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