The Pear-hattan

Looking to whip up something a little different at your upcoming end-of-summer gathering? Or just want to chill out in the heat with a glass of something cool? Louisiana pears are in season, filling the farmers market stalls, and as a cocktail ingredient, they’re often ignored. But the pear is a more diverse and delectable fruit than many give it credit for. This recipe for a refreshing pear-flavored twist on the classic Manhattan is just one way to utilize them.

Ingredients:
2 oz rye whiskey
2 oz freshly juiced pear
˝ oz crčme de cassis
2 dashes Angostura bitters
1 oz fresh-squeezed lemon juice
Ice
Pear-lemon ice cubes (see recipe below)

Directions:
Pour ingredients into shaker and fill with ice. Shake well and serve unstrained, on the rocks. Add one or two pear-lemon ice cubes to taste and garnish with a fresh Bing cherry or lemon twist, if desired.

Pear-Lemon Ice Cubes
3 cups fresh juice of ripe pears (2 or 3 pears)
Juice of 3 lemons
Pinch of salt

Whisk the pear juice with the lemon juice and a small pinch of salt. Add some simple syrup or water to thin slightly, if necessary. Pour the liquid into a pitcher and use it to fill the cavities of two ice cube trays almost to the top. Leave in freezer for at least 3 hours or until completely frozen. This recipe makes enough to fill two standard ice cube trays. (Recipe courtesy USAPears.org)