Recipes

The Elves That Killed the Pear Tree

Creamy whiskey drink topped with orange zest
Pear and rhubarb cream add a delicate, fruity sweetness to Irish whiskey in this cocktail from Tyler Chauvin of Treo and Gretchen Moore of Peche and Treo. (Photo: Sharon Pye Photography)

This creamy, rich whiskey cocktail is the stuff that dessert drink dreams are made of. Created by Tyler Chauvin of Treo and Gretchen Moore of Peche and Treo. PS: Enjoy this cocktail on December 8 at our annual Tales of the Toddy! Get your tickets here.

Ingredients

  • 112 ounce Tullamore D.E.W. Irish Whiskey
  • 34 ounce Drambuie Liqueur
  • 2 ounces pear and rhubarb cream (recipe below)
  • 1 ounce seltzer
  • orange zest

Directions

Combine all ingredients except seltzer in shaker. Shake vigorously. Strain and top with seltzer. Garnish with grated orange zest.

To make the pear and rhubarb cream:

Make a pear and rhubarb syrup with a 1:1 ratio sugar and water. Add pears and rhubarb to extract flavor. Taste as the ingredients steep until the syrup reaches the desired balance of pear and rhubarb. Combine 1 oz of the syrup with 1 oz of cream.

SPONSORED