The Baylon cocktail is a delightful Bourbon Pineapple & Pear drink that delivers many different flavours to your taste buds all-at-once.
I’m banking on the weather warming up significantly over the next week, as I’d like to enjoy this sucker in a sunny spot of my garden over the Easter weekend. This blend of Bourbon Pineapple & Pear is a temptingly long drink, with warming notes from the bourbon and cinnamon in there. It’s just the thing for early spring, when warmer weather still does not mean hot.
I got the inspiration for this drink last October, whilst in Rome with Chris. We were celebrating our tenth wedding anniversary. On the last night of our stay we visited The Baylon Café in the Trastavere district. Keen to soak up every last drop of warm weather before heading back to the UK chills, we decided to sit outside and order cocktails.
I settled on a martini.
Chris ordered this drink.
I changed my order to cocktail envy as soon as the drinks arrived.
Once home, neither of us could recall it’s name, or all of the ingredients. We had a feeling that there was bourbon, pear, cinnamon, mint & pineapple in the mix. Or was that apple? What was that other alcohol alongside the bourbon? And, why, why, why didn’t I use my little iPhone to snap the menu?
Well, I doubt you’ll be surprised when I confess that I’ve been on a mission to perfect my re-creation of this genius drink ever since we got back. Good news – I’m finally satisfied with the one I’m presenting today. I think it’s a pretty close match to the original.
It’s a big, hearty cocktail that delivers many different flavours to your taste buds all-at-once. I like that.
I’ve named it The Baylon, for obvious reasons. Sometimes I astound myself by my lack of creativity.
As it has cinnamon in it, I like to think that this makes it a perfect drink for Easter. It’s in tune with all the cinnamon spiced hot cross buns, Simnel cakes and Easter biscuits wafting around right now. Okay, let’s not linger….
I thought you may like this recipe a week in advance so that you can stock up on all of the ingredients. Then you can tag along on my Easter slurp-up: find your sunny spot, turn off your electronic devices, sit back and allow the long Easter weekend & The Baylon to work it’s wonders on you.
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Please, please, pretty pleeeease – do either buy or make the pear jam – fresh fruit is just not the same as it contains less sugar (obviously), which alters the balance of flavours considerably. Fresh pear chunks also lead to excessive bouts of straw blockage, which is very annoying mid-slurp. This cocktail looks great served in pretty jam jars, but tall glasses are fine too.
- 40 ml Bourbon
- 20 ml red vermouth
- 1/8 tsp ground cinnamon
- 2 tsp pear jam (bought if you can find it or make your own - see below)
- 5 large mint leaves
- 60 ml pineapple juice
- 2 springs mint leaves to garnish
- lots of ice cubes
- 1 ripe pear (medium)
- 5 ml lemon juice
- 2 tbsp caster sugar
- 1 tbsp water
- Put the jam, cinnamon, and mint leaves into the serving glass and press with a muddling stick (or the end of a rolling pin or honey twirler) to release the mint oils and squash the chunks of jam
- Pour in the red vermouth and bourbon. Stir to combine
- Add the springs of mint to the glass and fill with ice cubes
- Pour the pineapple juice into the glass and serve immediately, with a straw
- Peel, core and chop the pear into small(ish) chunks
- Put into a saucepan with the rest of the ingredients and cook on a low heat until the sugar has dissolved
- Turn the heat up slightly and cook gently for 15-20 minutes, stirring every few minutes. When cooked, most of the liquid will have evaporated and the mixture will just be beginning to caramelise. The pear will be very soft, but still retain its shape
- Spoon into a sterilised jar and seal. Once cool this can be stored in the fridge for up to 3 weeks