I Couldn't Pear Less

By miss5elements

Start the night with a citrusy - not pink and sugary - drink by mixologist Scott Fitzgerald from the buzzed-about Mulberry Project, a bar in N.Y.C. Known for its bespoke cocktails. This tangy elixir has a subtle sweetness from pears and a hint of spice from bitters. Pair with mini grilled sandwiches of soft Brie and crispy pears, the perfect savory complement to this fresh libation.

Ingredients

• 4 pears (Asian or Bosc)
• 2 c extra-dry rum (try smooth, not too sweet Brugal Especial, $21; astorwines.com)
• 1 c fresh lemon juice, plus 1 lemon, sliced
• 3/4 c simple syrup, plus more to taste
• 16 dashes orange bitters, plus more to taste
• 1 orange, sliced into half moons

Preparation

Step 1

1. Peel & core 3 pears; purée in a blender.
2. Add rum, lemon juice, syrup, & bitters.
3. Mix, then strain into an ice-filled pitcher or punch bowl.
4. Add simple syrup or bitters to taste.
5. Slice the remaining pear.
6. Pour or ladle punch into ice-filled tumblers, and garnish w/orange, lemon, & pear slices.