Grin and Pear It

Late Harvest Kitchen Bartender Jason Foust relies on seasonal flavors when crafting cocktails at Late Harvest Kitchen. Here, he shares a drink recipe ideal for autumn. “I think of pear and I think of fall,” he says.
By / Photography By Kelley Jordan Heneveld | September 15, 2012


To make the Simple Syrup: In a saucepan, bring water and sugar to boil, simmering until sugar is dissolved.

To make the Pear-Fennel Puree: Chop pear and fennel and combine with water and sugar in food processor. Process until the mixture is a thin puree. Add sugar if needed.

To craft the cocktail: Pour green Chartreuse into martini glass and swirl to coat glass. In a cocktail shaker with ice, combine pear vodka, simple syrup, pear-fennel puree and pear brandy.

Shake well and strain into coated martini glass.  Garnish with a large fennel frond.

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  • ¼ ounce green Chartreuse
  • 1 ounce pear vodka
  • ¼ ounce simple syrup* (recipe follows)
  • ¾ ounce pear-fennel puree* (recipe follows)
  • ¼ ounce pear brandy
  • Fennel Frond
Simple Syrup
  • 1 cup water
  • 1 cup sugar
Pear-Fennel Puree
  • 1 pear
  • 1 small fennel bulb (fronds and stalks removed)
  • ¼ cup water
  • ¼ cup sugar
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