Pear Germain

I don’t know about you but I typically have a love/hate relationship with New Years Eve.  On one hand the night never really lives up to your expectations, but on the other you get to dress to the nines and no one asks you “Do you have a job interview today?”  (by the way I freaking hate that.  Its called FANCY THURSDAY for a reason.  I like to wear a tie once a week, is that cool with you?)  On a serious note I really do love an excuse to get all fancy.  You know we all have these nice clothes that we never wear, and why not?  I think that is why I like Vegas so much.  Its like NYE everyday there.  You dress well, spend far to much on food, and drink to excess.  However, inevitably it never really lives up to what you think it should be.

Regardless of your thoughts on NYE, everyone knows that you have to ring in the new year with two things.  A kiss from a loved one and a toast containing bubbles.  I cant really help you with the kiss but I can help you create a great cocktail for those of you who can’t afford the expensive stuff but still want a tasty beverage at midnight.  This cocktail contains a pear puree which could easily be prepared ahead of time and refrigerated so you don’t need to worry when you are with friends.  The only other component is the champagne which is easy.

This New Years Eve we will be celebrating in Mexico.  I know, I can think of worse places to celebrate too.  I am pretty excited about this one (as I typically am) because we are going to this great restaurant that has a live mariachi band and margaritas the size of your head.  It should be a relatively low key affair with the family which is great because there are no high expectations of having an epic night at some party with  300+ other people (sounds awful). (I think this means we’re getting old, babe.) And the good news is that even if it is no different from any other night, I get to spend January 1 on the beach.

I hope you have a wonderful New Year and look out for some new great things from Whit’s Amuse Bouche in 2013!

Pear Germain

By Brian, December 27, 2012

Pear Germain



Dice the pear into small pieces.  Saute them until they are soft.  Add them and the agave to a food processor and process them until they have a consistency of apple sauce.  Combine the processed pear and the St. Germaine in a shaker to mix them together.  This can now be set aside for later use.  When you are ready to serve.  Add 1/2 of an ounce of the pear and St. Germaine mixture to a glass and top with champagne.



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About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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