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Pear Tree Highball | Taste and Tipple

Pear Tree Highball

Your classic rye and ginger gets a major upgrade this Christmas. Pear, persimmon, and fresh citrus liven up the party.

Course Drinks
Cuisine Canadian
Keyword Liqueur, Whisky
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1½ oz rye
  • ¾ oz ginger liqueur
  • ¾ oz lemon juice
  • 2 oz pear juice
  • ½ oz persimmon syrup
  • 2 dashes Angostura bitters
  • Fever-Tree Premium Club Soda to top
  • Garnish: star anise

Persimmon Syrup

  • ¾ cup water
  • 1 cup granulated sugar
  • 1 cup persimmon chopped

Instructions

  1. Add all ingredients to a shaker with ice and shake until well-chilled.
  2. Strain into an ice-filled highball glass. Top with club soda and stir briefly.
  3. Garnish with star anise.

Persimmon Syrup

  1. Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Remove solids and fine strain into an airtight container. Store in the fridge for up to 2 weeks.