The Pyrus Communis started life as the Pear & Ginger Pisco Sour on the Moody Mixologist blog (an excellent source for drink recipes featuring fresh ingredients). It’s a perfect fall drink, ripe with sweetness and tamed by a hint of pisco’s funk.
The name was a bit of a mouthful, and we made some minor modifications to the syrup component, so we’ve rechristened it as the Pyrus Communis (from the Latin name for the Bosc pear cultivar).
You’ll need to muddle and shake the pear very well to extract all of its delicious juice – but doing so will result in a think slurry that makes straining difficult. If you have a large mesh strainer, you might want to hang it over a big mixing cup or bowl and dump the contents of the strainer into it. And if, like us, you have no shame, you can eat big scoops of the leftover pulp with a spoon, like some kind of adult baby food.
