Palisade's Pear Fizz

Sean Kenyon, bar manager at the Squeaky Bean in Denver, created this fizz to showcase Peach Street Distillers' Jack and Jenny pear eau-de-vie (clear fruit brandy). The distillery uses Bartlett pears grown in Palisade, Colorado, a high-elevation spot where the fruit develops an especially high concentration of natural sugars.

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  • Servings: Makes 1 drink

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  • 2 ounces pear eau-de-vie
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce Chinese Five-Spice Syrup
  • 1 large egg white
  • Ice
  • 2 ounces chilled sparkling water
  • 1 lemon twist, for garnish

How to make this recipe

  1. In a cocktail shaker, combine the eau-de-vie, lemon juice, Chinese Five-Spice Syrup and egg white and shake well. Add ice and shake again. Strain into a chilled collins glass, then stir in the sparkling water. Pinch the lemon twist over the drink and drop it in.

Contributed By

465886 recipes/palisades-pear-fizz-cocktails-2011 2013-12-06T23:39:57+00:00 Jackson Cannon, Sean Kenyon cocktail-party|cocktails|1 jackson cannon,brandy drink,pear eau-de-vie,Sam Kenyon,Squeaky Bean,fizz drink,Peach street Distillers,Bartlett pears recipes,palisades-pear-fizz-cocktails-2011 465886

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