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Peruvian Pear Cobbler Cocktail Recipe

Peruvian Pear Cocktail at PDT
Photo courtesy of Arthur Bovino

Peruvian Pear Cocktail at PDT

John deBary used bright elderflower liqueur, bitter amaro and pear-infused Cognac as savory, bittersweet accents in his Peruvian Pisco-based cobbler featuring the seasons’ final fruit.  


  • Ice cubes, plus crushed for serving
  • 1 ½ ounces Macchu Pisco
  • ½ ounce Belle de Brillet
  • ¼ ounce Amaro Ciociaro
  • ¼ ounce St-Germain Elderflower Liqueur
  • ¼ ounce fresh lemon juice
  • ¼ ounce fresh lime juice
  • ¼ ounce Simple Syrup
  • Pear slice, for garnish
  • Freshly grated nutmeg, for garnish


Fill a cocktail shaker with ice. Combine all ingredients except for garnish and shake. Strain into a rocks glass filled with crushed ice. Garnish with a slice of pear and grated nutmeg.