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The Baylon Cocktail - A Bourbon, Pineapple & Pear Delight

The Baylon cocktail is a delightful Bourbon Pineapple & Pear drink that delivers many different flavours to your taste buds all-at-once.
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.
Prep Time5 mins
Total Time5 mins
Course: Alcoholic Drink
Cuisine: Worldwide
Keyword: bourbon drink, pear cocktail
Servings: 1 Serving
Author: Jane Saunders

Ingredients

The Cocktail:

  • 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

The Pear Jam (makes enough for approx 6 cocktails):

  • 1 ripe pear (medium)
  • 5 ml lemon juice
  • 2 tbsp caster sugar
  • 1 tbsp water

Instructions

To make the cocktail:

  • 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

To make the pear jam:

  • 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