Pear Spiced Sailor Cocktail
from https://www.thespruceeats.com/

This tasty pear spiced sailor cocktail comes from San Fransisco bartender Jonny Cimone. The drink is a fantastic mix of fresh flavors that are natural companions. It begins with spiced rum—Sailor Jerry is recommended and plays perfectly to the cocktail's fun name. That is complemented by the pear puree and homemade ginger nectar. The drink is topped off with bitters and ginger ale to create a flawlessly balanced cocktail that's sure to get noticed.

How to Make Pear Purée

Fresh pear purée is a great drink mixer, and it's easy to make from ripe pears: Boil diced pears in water until soft (about 15 minutes), then blend into a smooth purée in the blender, adding a bit of water to thin it to the desired consistency. If desired, the skin may be left on the pear, which will provide vibrant flecks of color in your fresh puree. A splash of lemon juice will help prevent your puree from browning. Let cool and refrigerate in an airtight container for up to one week. You can also freeze the purée for up to six months; ice cube trays create perfect drink-worthy portions.

For the Ginger Nectar:

1 whole fresh ginger root, peeled
4 cups water

For the Cocktail:

1 1/2 ounces spiced rum (Sailor Jerry rum)
1 1/2 ounces pear purée (see above)
1 1/4 ounces ginger nectar (see above)
1/2 ounce freshly squeezed lime juice
2 dashes aromatic bitters
2 ounces ginger ale
1/2 pear slice, for garnish
Grated nutmeg, for garnish

Make Ginger Nectar

The ginger nectar is easy to make yourself and can be as spicy or tame as you like. You can use as much ginger root as you like, and the amount of water needed will vary accordingly. Keep in mind that it does need to steep overnight, but it is a great ingredient to have in the bar so it is worth the little bit of effort it requires.

Using fresh ginger, peel thoroughly then slice into 1-inch chunks. Spread onto a sheet and bake in the oven at 350 F for 15 minutes.

Place the ginger pieces into a storage container and add four times its volume of hot water. Let it steep overnight.

The next day, scoop the ginger pieces into a blender along with some of the gingered water. Reserve the remaining water. Blend at a high setting until the ginger has been broken down and liquefied as much as possible.

Fine strain multiple times using a muddler to press every last drop of liquid from the ginger. Add more of the gingered water to taste in order to regulate the level of spice.

Make the Pear Spiced Sailor

Gather the ingredients.

In a cocktail shaker, pour the spiced rum, pear purée, ginger nectar, lime juice, and bitters. Fill with ice.

Shake well.

Strain over fresh ice into a collins glass.

Float the ginger ale on top by pouring it slowly over the back of a bar spoon.

Garnish with half a pear slice and a dusting of nutmeg. Serve and enjoy.

Makes 1 drink