Pear Cinnamon Tequila

How to Make Pear Cinnamon Tequila

1. 1

   Step 1: Make the cinnamon simple syrup

   Combine the granulated sugar, water and two of the cinnamon sticks in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves. Simmer 3–5 minutes to infuse, then remove from heat, let cool until warm and discard one cinnamon stick; refrigerate any extra syrup for up to 2 weeks.

   For this step

   • 1/2 cupGranulated sugar
   • 1/2 cupWater
   • 3 stickCinnamon sticks
   
2. 2

   Step 2: Muddle the pear base

   In a cocktail shaker or a sturdy mixing glass, add the diced pears, fresh lime juice, a generous pinch of flaky sea salt and 2 tablespoons (about 30 ml) of the cooled cinnamon syrup you made. Use a muddler or the back of a spoon to press and crush the pears until they release juice and form a coarse purée with the syrup and lime.

   For this step

   • 2 mediumRipe pears (Bosc or Bartlett), peeled, cored and diced
   • 2 fl ozFresh lime juice
   • a pinchFlaky sea salt
   
3. 3

   Step 3: Combine with tequila and chill

   Add the silver tequila and a handful of crushed ice to the shaker, then cap and shake vigorously for 10–12 seconds to chill and lightly dilute. If you prefer a more rustic smash, use a spoon to fold and crush the mixture once more instead of a hard shake.

   For this step

   • 8 fl ozSilver (blanco) tequila
   • 4 cupsCrushed ice
   
4. 4

   Step 4: Strain and finish the cocktails

   Double-strain the mixture into four rocks glasses filled with fresh crushed ice to remove large fruit bits, dividing evenly. Top each glass with a splash (about 1.5 oz / 45 ml) of club soda if desired and garnish with a thin pear slice and the remaining cinnamon stick.

   For this step

   • 6 fl ozClub soda (optional, to top)
   • 4 slicesThin pear slices, for garnish
   
5. 5

   Step 5: Adjust and serve

   Taste one glass and, if needed, add a dash more cinnamon syrup for sweetness or a squeeze more lime for brightness. Serve immediately so the pear remains fresh and the cinnamon aroma is prominent.
   

1. Combine the granulated sugar, water and two of the cinnamon sticks in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves. Simmer 3–5 minutes to infuse, then remove from heat, let cool until warm and discard one cinnamon stick; refrigerate any extra syrup for up to 2 weeks.
2. In a cocktail shaker or a sturdy mixing glass, add the diced pears, fresh lime juice, a generous pinch of flaky sea salt and 2 tablespoons (about 30 ml) of the cooled cinnamon syrup you made. Use a muddler or the back of a spoon to press and crush the pears until they release juice and form a coarse purée with the syrup and lime.
3. Add the silver tequila and a handful of crushed ice to the shaker, then cap and shake vigorously for 10–12 seconds to chill and lightly dilute. If you prefer a more rustic smash, use a spoon to fold and crush the mixture once more instead of a hard shake.
4. Double-strain the mixture into four rocks glasses filled with fresh crushed ice to remove large fruit bits, dividing evenly. Top each glass with a splash (about 1.5 oz / 45 ml) of club soda if desired and garnish with a thin pear slice and the remaining cinnamon stick.
5. Taste one glass and, if needed, add a dash more cinnamon syrup for sweetness or a squeeze more lime for brightness. Serve immediately so the pear remains fresh and the cinnamon aroma is prominent.