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Bartlett Pear Sour Cocktail

12

  • Makes2 servings
Two bartlett sour cocktails topped with slices of dried pear

Produced by Aimee Nishitoba, Photography by Carmen Cheung, Food Styling by Matthew Kimura, Prop Styling by Madeleine Johari.

This gorgeous fall cocktail is a seasonal version of a sidecar—a century-old drink made with brandy, orange liqueur and lemon juice—with a few tweaks. In our recipe, we use a pear liqueur in place of orange and omit the added sugar for a more tart flavour.

Ingredients

  • 3 oz brandy

  • 1 1⁄2 oz pear liqueur

  • 1/4 cup lemon juice

  • 1 egg white

  • 10 dashes orange bitters

  • 2 dehydrated pear chips or fresh pear fans, for garnish

Instructions

  • Combine brandy, liqueur, lemon juice and egg white in an ice-filled cocktail shaker.

  • Shake well for 30 sec, then strain into 2 chilled coupe glasses.

  • Add bitters and garnish.

Our favourite pear liqueurs

We love Golden 8 (The Williams) and Monimpex (Hungaria) Golden Pear for this cocktail.

Kitchen tip

To make pear fans, cut a fresh pear into quarters. Thinly slice each quarter into 4 or 5 slices. Pierce a toothpick through a corner of each quarter, through all slices, then fan out.

Get more of our best pear recipes.

Get more of our best Thanksgiving cocktail recipes.

A National Magazine Award-winning writer, Christine Sismondo has been writing about spirits, cocktails, bars, and history for publications including Chatelaine, Sharp and the LCBO's Food & Drink for over twenty years. She’s also the Academy Chair for Canada East for World’s 50 Best Bars, author of America Walks into a Bar (2011), Prohibition, a six-part podcast series for Wondery’s American History Tellers and, most recently, Cocktails, A Still Life.

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