Asian Poire
Mixologist Justin Beam of Craft – Dallas, TX
Adapted by
January 2008

Yield: 1 cocktail


  • 1 ounce Grey Goose La Poire
  • ½ ounce Meyer lemon juice
  • ½ ounce Asian pear syrup
  • Pinch of Asian pear cubes (¼-inch dice)
  • Pinch of crystallized ginger
  • 2 Turbinado sugar cubes
  • Moscato d’Asti
  • Fresh spearmint

Combine vodka, Meyer lemon juice, pear syrup, Asian pear, crystallized ginger, and sugar cubes in a Boston shaker. Muddle all ingredients until they freely combine, then roll back and forth to insure infusion.  Pour half of the contents in your shaker into a footless champagne flute, and top with a fine quality Moscato d'Asti, making sure to leave room for the final contents of your shaker tin.  Finally, garnish with a sprig of fresh spearmint and a bit more crystallized ginger. 

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