Giffard Poire William Pear Liqueur, 70 cl

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My favorite brand of Poire Williams is produced by “ Massenez“, in France. But a close second is the “ Pear Brandy” by Clear Creek Distilling, in Oregon. Both are widely distributed, and both come in half-size (375 ml) bottles.

Easy Homemade Pear Liqueur Recipe - Larder Love Easy Homemade Pear Liqueur Recipe - Larder Love

Add 1 ounce Poire Williams (Pear Brandy), 1 ounce Rosemary Simple Syrup, 1-ounce lemon juice, and 3 ounces dry gin to the shaker – then shake vigorously (about 12 seconds) until well-chilled. Shake well and set aside in a cool dark cupboard for a further week making sure you give it a shake every day or so to get that sugar to completely dissolve Your homemade pear liqueur will keep for up to a year in a cool dark cupboard. How to serve your pear liqueur I love Poire Williams liqueur so was excited to try this recipe. Really easy and super tasty – subtle flavors that all work together really well. Don’t skip the sugar-salt rim – it adds a nice dimension. Once you have the pear brandy, it’s time to make some rosemary simple syrup. Pinch off the tip of a rosemary sprig for each drink you think you’ll make, then set them aside for garnishes.When I first did this one years ago I gave it the longer time but have since discovered that the four weeks is enough. I updated the recipe a wee while ago but must’ve forgotten to change everything, will do so now. Thanks for pointing it out.

William Pear Liqueur - Giffard William Pear Liqueur - Giffard

Sounds like you’re getting creative there. Thrilled you like the taste of the liqueur so much, cheers!

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Our price guarantee. If you find an online retailer that ships and sells this product at a cheaper total cost, we will price match. Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until the sugar is dissolved. Toss in a few sprigs of rosemary, about 4-5 inches in length, reduce the heat to medium-low, and simmer for 2 or 3 minutes. Remove the pan from the heat, discard the rosemary, and allow the syrup to cool. You’ll only need 1 ounce of syrup for 2 drinks, but you can keep the extra sealed in the fridge for several weeks. A stunning Poire William liqueur from Edmond Briottet. In America they know the Williams Pear as the Bartlett pear. Try adding a couple of teaspoons of caster sugar and a shot of this Poire William to a champagne glass. Stir, then slowly top with Champagne…