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Peruvian Pear Cobbler Cocktail Recipe

Peruvian Pear Cobbler Cocktail Recipe

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Photo courtesy of Arthur Bovino

Peruvian Pear Cocktail at PDT

John deBary used bright elderflower liqueur, bitter amaro and pear-infused Cognac as savory, bittersweet accents in his Peruvian Pisco-based cobbler featuring the seasons’ final fruit.


  • Ice cubes, plus crushed for serving
  • 1 ½ ounces Macchu Pisco
  • ½ ounce Belle de Brillet
  • ¼ ounce Amaro Ciociaro
  • ¼ ounce St-Germain Elderflower Liqueur
  • ¼ ounce fresh lemon juice
  • ¼ ounce fresh lime juice
  • ¼ ounce Simple Syrup
  • Pear slice, for garnish
  • Freshly grated nutmeg, for garnish


Fill a cocktail shaker with ice. Combine all ingredients except for garnish and shake. Strain into a rocks glass filled with crushed ice. Garnish with a slice of pear and grated nutmeg.

  1. Pear Filling
    • 4 pounds Barlett pears, peeled, cored, cut into 1/3-inch-thick slices
    • 1 cup packed dark brown sugar
    • 1/4 cup bourbon
    • 2 1/2 tablespoons all purpose flour
    • 1 teaspoon fresh lemon juice
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons (1/4 stick) unsalted butter
  2. Topping
    • 2 cups all purpose flour
    • 1/4 cup packed dark brown sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon ground nutmeg
    • 6 tablespoons (3/4 stick) unsalted butter, room temperature
    • 3/4 cup half and half
    • 6 tablespoons bourbon
    • 1 teaspoon vanilla extract
    • 1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
    • Half and half (optional)
  1. For Filling:
    1. Preheat oven to 450°F. Combine all ingredients except butter in large bowl. Transfer to deep 8 1/2x11-inch baking dish or other deep 12-cup dish. Dot top with butter. Bake until hot and bubbling, about 15 minutes.
    1. Sift first 4 ingredients into bowl. Add butter and cut in until mixture resembles coarse meal. Make well in center. Combine 3/4 cup half and half, bourbon and vanilla and add to well. Stir until batter is just combined do not overmix. Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake 10 minutes. Reduce temperature to 375°F. and continue baking until topping is golden and firm to touch, about 20 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, pouring half and half over each serving, if desired.

    How to Make a Fabulous Cobbler with Almost Any Fruit You Have!

    These cobblers are incredible, different from any you’ve had before! The crusty cake on top makes the cobbler but it balances well with the fruit.

    It’s proven. It uses an old heritage recipe, all the way back to pioneer days.

    Hungry for a cobbler? You can make it with just about any fruit. We’ve used apples, plums, pears—fruit you wouldn’t normally associate with cobblers. It makes my favorite peach cobbler. You can use fresh, frozen, or canned.

    One winter, when there was no fresh fruit, we made cobblers with mangos and coconut. Very scrumptious. Yes, the recipe is here.

    10 Skillet Cobbler Recipes

    Spiced Pear Liqueur

    Combine all ingredients in a tin with ice, then shake and strain over fresh ice into a glass half-rimmed with salted cinnamon sugar. Garnish with lime and/or a pear slice.

    Recipe: St. George Spirits Photo: Nicola Parisi


    2 oz Breaking & Entering American Whiskey
    3/4 oz St. George Spiced Pear Liqueur
    4 dashes Angostura Bitters

    Stir all ingredients with ice until chilled, then strain into an Old Fashioned glass over ice. Garnish with a flamed orange peel.

    Recipe: St. George Spirits Photo: Nicola Parisi

    Nice Pear. Manhattan

    1 1/2 oz High West Double Rye
    3/4 oz St. George Spiced Pear Liqueur
    3/4 oz Cardamaro
    5 drops Bittercube Cherry Bark Vanilla Bitters

    Stir all ingredients in a mixing glass with ice, then strain into a chilled cocktail glass. Garnish with a maraschino cherry.

    Recipe: Marlow's Tavern, Atlanta, Georgia Photo: Scott Kallstrand

    Fistful of Pears

    1 oz St. George Pear Brandy
    1 oz St. George Spiced Pear Liqueur
    1 oz Lo-Fi Gentian Amaro
    grapefruit zest

    Add all liquid ingredients to a mixing glass with ice and stir for about 15 seconds. Squeeze the zest of the grapefruit, skin side down, to add the oils of the skin, then discard the zest. If you're feeling fancy, add a slice of pear as garnish.

    Recipe: Jeff Levy/Turntable Kitchen Photo: Hannah Levy

    Pear-y Cobbler

    1 1/2 oz St. George Spiced Pear Liqueur
    1/2 oz St. George All Purpose Vodka
    1/2 oz Dry Sack Sherry
    1/2 oz fresh lemon juice
    1/2 oz simple syrup

    Shake all ingredients with ice, then strain into a glass or metal cup over crushed ice. Garnish with a lemon twist and a dash of Angostura Bitters.

    Recipe: TJ Palmieri, Madrina's, Gainesville, FL Photo: TJ Palmieri

    Jalisco Winter

    1 1/2 oz reposado tequila
    1/2 oz St. George Spiced Pear Liqueur
    1/2 oz Vida Mezcal
    1/2 oz fresh lime juice
    1/2 oz ginger syrup

    Shake all ingredients well with ice and strain into a chilled coupe. Garnish with cracked black pepper.

    Recipe: The Allis/SOHO House, Chicago, IL Photo: St. George Spirits

    Siren Song

    1 3/4 oz anejo tequila
    3/4 oz St. George Spiced Pear Liqueur
    1/2 oz walnut liqueur
    1 bar spoon cinnamon syrup
    1 dash smoke bitters

    Stir all ingredients over cracked ice and strain into a chilled Nick and Nora glass. Express lemon peel over drink and discard peel. Garnish with a fresh peel.

    Recipe: Meaghan Montagano, La Sirena, NYC, NY Photo: Meaghan Montagano

    Life On Mars

    1 oz St. George Terroir Gin
    1 oz Lillet Blanc
    1/2 oz St. George Spiced Pear Liqueur
    1/2 oz Campari

    Stir with ice and strain into a coupe glass. Garnish with a floated lemon peel lightning bolt.

    Recipe: Fred Yarm, Loyal Nine, Cambridge, MA Photo: Fred Yarm

    Running Through Orchards

    1 oz St. George All Purpose Vodka
    1/2 oz St. George Spiced Pear Liqueur
    1/2 oz elderflower liqueur
    1/8 oz Cointreau
    3/4 oz fresh lemon juice
    1 splash simple syrup
    2 dashes Angostura Bitters

    Shake all ingredients well with ice, then strain into a chilled coupe. Garnish with grated cinnamon.

    Recipe: Brad Fry, Michael's Restaurant Group, Long Beach, CA Photo: St. George Spirits

    Endicott Cobbler

    1 1/2 oz Lustau Dry Amontillado Sherry
    1 1/2 oz St. George Spiced Pear Liqueur
    1 oz Averna
    2 dashes Peychaud's Bitters

    Build in a Collins glass and gently stir. Fill with crushed ice and gently stir again. Add a straw and garnish with an orange twist.

    Four classic pisco cocktail Recipes:

    The Pisco Sour
    Recipe from Raymi, New York

    2 ounces pisco
    1 ounce fresh lime juice
    1 ounce simple syrup
    1 ounce egg white
    Angostura bitters

    Add pisco, lime juice, simple syrup and egg white to cocktail shaker. Dry shake to emulsify egg white. Add six ice cubes and vigorously shake for 15 seconds. Double strain and garnish cocktail with dashes of Angostura bitters.

    Pisco Punch
    Recipe from Raymi, New York

    2 ounces pisco
    1/2 ounce fresh lemon juice
    3/4 ounce pineapple simple syrup
    3/4 ounce simple syrup
    1 dash orange bitters

    Add all ingredients to cocktail shaker with ice. Shake for 15 seconds. Double strain into an Old Fashioned glass filled with ice. Garnish with an orange twist.

    El Capitán
    Recipe from Raymi, New York

    2 ounces pisco
    1 ounce sweet vermouth
    2 dashes Angostura bitters

    Add all ingredient to mixing glass with ice. Stir for 20 seconds. Strain into a coupe glass and garnish with a lemon twist.

    The Chilcano
    Recipe from Raymi, New York

    2 ounces pisco
    1/2 ounce fresh lime juice
    1/4 ounce fresh ginger juice
    3/4 ounce simple syrup
    ginger ale
    Angostura bitters

    Add pisco, lime juice, ginger juice and simple syrup to cocktail shaker. Add 2 ice cubes and shake. Double strain into Collins glass and top with ginger ale. Garnish with a dash of Angostura bitters and a lime wheel.

    Some historical facts & dates obtained from "Pisco Punch and Pisco Sour: Two Famous Cocktails" by Jose Antonio Schiaffino, which was published as an appendix in the Pisco Porton book. Schiaffino is an author, professor and owner of the Lima restaurant Malabar.

    18 Refreshing Cocktails Perfect for Peak Summertime

    Aside from great guests (10 or fewer this summer, folks) and lots of festive food, top-notch drinks are easily the most important part of any entertaining endeavor. But bartending&mdasheven in your own backyard&mdashcan be intimidating business. Which brings us to these super simple drink recipes.

    If you're just starting out, remember that the backbone of a good bar starts with six basic spirits: the clear and brown foundational bottles. For clear spirits, always have a tequila, gin, and vodka on hand. For darker spirits, consider stocking your bar cart with scotch, bourbon, and rum. No need to use super premium bottles for cocktails, but always keep quality top of mind. And whatever you do, stay away from any sugary pre-packaged mixers at the grocery store.

    Whether you&rsquore grilling with your family, lounging lakeside, or just trying to cool off with a cocktail, you&rsquoll want to keep a tray or two of these delicious drinks within reach. If entertaining, we recommend pouring them all into individual glasses ahead of time (versus big batch or buffet-style) to minimize the need to excessively touch shared serving utensils.

    From the classic crowd-pleasing white negroni punch to a bourbon and blood orange blast and sparkling sangria, these summery sips are almost as wow-worthy as the hostess (that's you!).

    It’s Always Cobbler Time

    “Maybe in this day and age people are looking for more complicated, more elaborate drinks,” says Dan Greenbaum, owner of Brooklyn’s Diamond Reef. “But the beauty of the cobbler is it’s so simple. That’s why it’s so versatile.”

    Greenbaum has become a champion of the classic cocktail, at heart a centuries-old mix of sherry, sugar and citrus, served over “cobble” (pebble) or crushed ice. With a noted affinity for sherry, Greenbaum has experimented with a wide range of variations on this highly riffable drink, essentially creating a cobbler for every season.

    “Generally, you’re just taking some fresh fruit—you don’t even need to add juice—and muddling it with some sugar or simple syrup, and usually fortified wine,” he says of the classic template.

    Of course, Greenbaum isn’t the only bartender working with cobbler variations. Across the country bartenders have used the template as a starting point, often stretching far beyond the classic. Consider Leo Robitschek’s Ma Cherie at the NoMad, which channels tropical flavors and muddles celery for a fresh, vegetal accent or Sean Kenyon’s Mexican Gentleman, which augments sherry with mezcal and tequila, yielding a complex but higher-octane drink.

    By comparison, Greenbaum is more of a cobbler traditionalist, usually keeping within the low-alcohol, sessionable framework of the original. Even so, his ongoing tweaks to the drink show how malleable the cobbler can be.

    While sherry was his lead-in to the drink, he’s also experimented with port and vermouth non-fortified wines like Champagne and full-proof spirits, like gin or rum. Consider a little citrus for balance, he says, but otherwise “the other ingredients are up to you.” Top it all up with crushed ice, a straw and add a generous crown of fruit, mint, etc. to garnish. “To me, it’s a blank canvas for using whatever ingredients you want to use,” he says.

    Switching up seasonal fruit is also key to customizing the cobbler, notes Greenbaum. While oranges and lemons are widely available to dress up the Cynar-spiked Half Court Cobbler, something as subtle as switching over to Mandarin oranges or clementines can make a difference. “Citrus is available all year round, but there’s better citrus available in the winter,” he says. Like blood oranges, which provide sweet-tart flavor and a dramatic pop of color in his Coastal Grooves cocktail.

    To bridge between winter and spring, tropical fruit fits the bill, since it’s often in peak season and suggests warmer days to come. In the Juicebox Cobbler, pineapple and passion fruit combine for a tiki-like feel, built on a sweet vermouth base.

    Fresh berries, meanwhile, can channel spring and summer, especially when paired with refreshing elements like sparkling wine or the bright tang of lemon. A prime example is Greenbaum’s bubbly, citrusy Champagne-based cobbler or his amontillado-based Sherry Cobbler, which incorporates raspberries. With just enough citrus to give acidic lift, “a raspberry cobbler is delicious with amontillado sherry,” says Greenbaum.

    When the days grow shorter again, the template calls for a more robust, warming base, like Madeira, a key ingredient for the Cape Town Cup, or an apple-based spirit like Calvados or pommeau. Sherry purists might lean toward richer oxidatively aged styles, such as palo cortado or oloroso. Garnish with autumn fruits like apples, pear or cranberry.

    The cobbler’s endless versatility is hard to deny, and yet it still gets lost in the shadow of trendier or flashier drinks. Why? “Maybe it’s just because it doesn’t have a day, like the julep has the Kentucky Derby?” says Greenbaum. “Maybe we can get the PR folks to create National Cobbler Day.”

    Coastal Grooves: Dan Greenbaum spotlights both navel and blood oranges in this winter citrus cobbler. [Recipe]

    Dan Greenbaum's Sherry Cobbler: Greenbaum's take on the classic builds on a base of amontillado sherry paired with fresh raspberries. [Recipe]

    Cape Town Cup: Madeira forms the base of this winterized cobbler. [Recipe]

    Cobbler Royale: A citrusy update to the classic Champagne Cobbler. [Recipe]

    Juicebox Cobbler: Pineapple and passion fruit lend a tiki-like vibe to this vermouth-based cobbler. [Recipe]

    Walking Stick

    Walking Stick cocktail Matt Taylor-Gross

    Smoky mezcal and sweet dark rum combine to form a unified spirit in this Cuban-inspired cocktail from Jason Asher of Counter Intuitive. Bittersweet Campari and fruity Cherry Heering add balance while cinnamon syrup adds a spicy, warming bite. Get the recipe for the Walking Stick »

    Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

    A cobbler is topped with a batter while a crisp is topped with a crumbly mixture usually consisting of flour, cereal (like oatmeal), butter, sugar, and sometimes nuts.

    Yes you can! This recipe, as written, makes an entire 9×13 pan which might be a bit much for some people. You can directly halve all of the ingredients in this recipe and make a 9×9 pan instead.

    Seriously, it’s so easy to make! Don’t believe me? Watch the video below where I walk you through every step on my very own cooking show. Check out my channel on YouTube and be sure to subscribe!

    Brown Butter Pear & Cranberry Cobbler

    Bake up some fabulous fall fruits, other than apples.

    plus 3 tbsp. butter, cut up

    ripe Bartlett or Anjou pears, peeled, cored and chopped

    fresh or frozen (thawed) cranberries

    1. Preheat oven to 375 degrees F. In 12" skillet, melt 6 tablespoons butter on medium. Cook 5 to 7 minutes or until golden brown and fragrant, swirling frequently. Stir in pears, cranberries, 3/4 cup sugar, cinnamon. Cook 5 minutes or until pears begin to soften, stirring frequently. Cool.
    2. Meanwhile, in food processor bowl, combine flour, baking powder, salt, and remaining 1/4 cup sugar. Pulse in remaining 3 tablespoons butter until fine crumbs form transfer to medium bowl. Stir in heavy cream until dough just comes together, kneading once or twice.
    3. In large bowl, toss pear mixture with cornstarch transfer to 9" pie plate or 2-quart baking dish. With hands, scoop dough onto pie in small mounds. Bake, on foil-lined baking sheet, 40 to 50 minutes or until top is golden brown and pears are tender. Serve warm or at room temperature.

    Nutritional Information (per serving): Calories 405 Protein 3g Carbohydrate 60g Total Fat 19g Saturated Fat 12g Dietary Fiber 4g Sodium 140mg.