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a pale yellow cocktail in a Nick and Nora glass with a pear fan garnish.

Pear Ginger Pisco Sour

Amy Traynor
This autumn-inspired cocktail features fruity Chilean pisco with ripe Bartlett pear and a quick ginger honey syrup.
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Prep Time 3 mins
Total Time 3 mins
Course Drinks
Cuisine American
Servings 1 cocktail


  • 2 oz Catan Pisco
  • ¾ oz lime juice
  • ¾ oz ginger honey syrup (recipe below)
  • ¼ Bartlett pear, chopped or sliced


  • In a cocktail shaker, muddle the pear with the lime juice.
  • Add the pisco and ginger honey syrup and fill the shaker about 3/4 with ice.
  • Shake until chilled, then fine strain the liquid into a Nick and Nora glass.
  • Garnish with a pear fan.


Ginger Honey Syrup (2 ways)

If using fresh ginger root, you’ll need a couple of pieces about the size of your thumb. Peel the ginger and roughly chop it. This will help extract more flavor more quickly. Combine a half cup each water and wildflower honey in a small saucepan over medium heat.
Stir frequently until the honey is fully dissolved, then bring the mixture to a boil. Add the chopped ginger and reduce to a simmer. Let the mixture cook for about 10 minutes, then remove from the heat. Allow the syrup to cool fully before straining out the solids.
  • 2 chunks of fresh ginger
  • 1/2 cup wildflower honey
  • 1/2 cup water
If using fresh ginger juice (recommended), combine 2 tablespoons of the juice with a half cup each of warm water (does not need to be boiling) and wildflower honey. Stir until the honey has dissolved and the ginger juice is fully incorporated.
Store your ginger honey syrup in a sealed container in the refrigerator for up to two weeks. Add an ounce of vodka or grain alcohol to help the syrup last longer.
  • 2 tablespoons ginger juice
  • 1/2 cup wildflower honey
  • 1/2 cup warm water
Keyword brandy, fall drinks, ginger, honey syrup, pisco
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