Farm-to-glass, the bar version of farm-to-table, is being embraced by mixologists who are into local sourcing and seasonal ingredients. Chef Pensiero taps into the flavor of one of the Hudson Valley’s most abundant fruits—the pear—to create this drink. The martini is balanced with orgeat syrup, a natural sweetener with accents of almond and orange flower water. It’s commercially available and is used in a range of cocktails.
2 oz. pear nectar
1 1/2 oz. house-infused pear vodka
1 tsp. orgeat syrup
1/2 oz. fresh lime juice
Freshly grated nutmeg
Fresh pear slice, optional
- In cocktail shaker filled with ice, combine pear nectar, vodka, orgeat syrup and lime juice. Shake vigorously.
- Strain into martini glass and sprinkle with nutmeg; garnish with a slice of pear.