And Now...
Took a brief hiatus to get my shit together. Now that I've done that, back to the program
The past couple months have been weird, you know. I work worked in tech until…I didn’t. And then I was like…maybe it’s time for something else. And I found something else. Sometimes life works out. But while I was navigating all of that, I was trying to be somewhat mindful of the challenges and trepidations of having more time for this. Like…when you don’t have a job, who is to stop you from making a drink at noon?
Turns out the someone to stop me is me, and though I certainly did not do a dry January or anything, I decided to be a bit more mindful while I was sorting through the rest of my life (in retrospect, maybe not the worst decision I’ve ever made…gotta take care of yourself).
But now that I’m sorted and all of that jazz, let’s turn back to why you are here. And that is me being inspired by seasonal fruit
We are basically on the tale end of pear season, and it’s always an enjoyable one. Pears are an underrated fruit! I challenge you to find a better compliment to a waffle or pancake than a good pear compote. And they are an easy handfruit that doesn’t get too messy like some. They carry me right up into the best season (Sumo Citrus season) but I digress.
So with the inspiration of some fresh pears courtesy of my neighbor, I turned to what compliments my bottle of St. George Spiced Pear. Banana? Allspice? Lime? Sure, these all work with it. Lots of liqueurs adding sweetness but a little Demerara syrup never hurt anyone. And, well, let’s get back to basics. Pear is actually really fun with a nice blanco tequila but let’s return to tradition here and pull out the rum. In fact, lots of different rum. Because why not? It’s here, I’m here, let’s go. If you don’t have that many around, you could probably do any of these by themselves, but you know…what’s the point of having all this if not to use it?
Where did I end up? Here:
.75 oz lime
.25 oz Demerara syrup
.75 oz Spiced Pear liqueur (St. George)
.25 oz Banana liqueur (Banane du Brésil)
.25 oz Allspice Dram
.75 oz Barbancourt 5 Star
.75 oz Pampero Aniversario
.75 oz El Dorado 12
Take all of that and put it in your trusty mixing tin. Give it a good shake for a bit, strain and pour into a Collins glass. Top with fresh crushed ice and a torched slice of pear if you are itching to put your butane torch to good use.
I call it Pearish the Thought. Cheers!
This is Trader Jane’s, a periodic newsletter about drinks (mostly tiki) and other fun writing. Follow me on Substack for something every couple of weeks (a low volume Substack, I swear!), and follow me on Twitter and Instagram for more timely updates on my beverages (and for lots of other things of course!)
And, as with any good drink, feel free to share (responsibly, of course)