Reviewed: Oct. 13, 2009

This is a great cocktail. For these, I usually make individual servings of simple syrup: a 1/2 teaspoon or so of sugar in each glass plus a tablespoon of warm/hot water, stirred until the sugar dissolves.

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Lorem Ipsum

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 11, 2009

Delicious!

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Patrick_Holly

Cooking Level: Expert

Living In: Westerville, Ohio, USA

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Reviewed: Nov. 28, 2008

Truly perfect for a Thanksgiving day cocktail. I'd found Asian Pear Cider at the farmer's market and used it for the pear nectar.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 23, 2008

Okay. So, I searched my Fred Meyer looking for pear nectar. Found everything BUT. I ended up picking up peach nectar instead. I made the simple syrup myself. Just with the peach/pear mixture, this is POTENT. And really has a bite. I know it's not exactly the same and I sure tried to find pear nectar. (If anyone knows, please let me know where you got it.) Really took the edge off my day.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 25, 2008

This smoothed the jagged edge off a particularly rough week and restored a sense of general benevolence. Now if only it counted towards my goal of five fruit and veg per day. *Sigh*

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