Frozen Whisky and Pear Cocktail

Next in our frozen cocktail recipes series, we take a look at how to make Frozen Whisky and Pear Cocktail.

Frozen Whisky and Pear Cocktail

When it comes to making frozen cocktails at home, whisky doesn’t often come to mind. But there are many blends and single malts that lend themselves to frozen drinks.

For the Frozen Whisky and Pear Cocktail, choose a single malt from the Highlands or Speyside regions of Scotland which tend to have a fruity character with honeyed notes and flavours of orchard fruit. The whisky is paired with fresh pear, lemon juice and a pear and fig syrup. For best results, cut the pear into chinks and freeze before use.

For more tips on frozen drinks, refer to 10 Tips for Making Frozen Cocktails with a Blender.

Frozen Whisky and Pear Cocktail Recipe

Ingredients

  • 40 ml whisky
  • 60 ml pear and fig syrup (we used Batch & Co)
  • 5 ml lemon juice
  • 1/2 pear, cut into chunks and frozen
  • 1 to 1.5 cups of crushed ice

Equipment: blender
Glassware: short glass
Garnish: lemon thyme sprig

Method

Add all the ingredients except ice in a blender and blend for 15 seconds. Add the ice a little at a time and blend until the right consistency is achieved. Pour into a chilled glass and garnish with a lemon thyme sprig.

You may also like in the Frozen Cocktail Recipes series: Frozen Whisky & Pear Cocktail, Frozen Mango Daiquiri with Dark Rum, Frozen Limoncello and Mint Cocktail, How to Make Frosé, Miami Vice Cocktail

Photo by Cocktails & Bars – © Copyright: All rights reserved.

Frozen Whisky and Pear Cocktail was last modified: February 7th, 2018 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.