pür•likör williams - finest german pear liqueur

williams pear liqueur

International Review of Spirits Award:

Gold Medal
“EXCEPTIONAL”

‘Very pale silver straw color. Bold, pure aromas of Bartlett pear with a soft, supple fruity sweet medium body and a long, dimensional honeyed pear and delicate spice finish. Excellent flavor and vibrancy.’

Rated EXCELLENT
by Difford's Guide

Pure finesse

Pear liqueur is one of the most cherished beverages in Europe. We bring you what many consider to be Germany’s finest. Like all pürspirits beverages, pürlikör williams is handmade according to traditional principles – from selecting the fruit to filling the bottles. Our pears are the finest heirloom fruit found around Lake Constance in the foothills of the Northern Alps, the birthplace of pear brandy distillation. They are harvested at a precise moment in their maturity, wrapped and stored to ripen and develop an optimal aroma. During their short period of peak ripeness, the pears are crushed, fermented and distilled in small batches. Approximately thirty five pounds of pear go into producing just 0.75 liters of base distillate. The highly concentrated and aromatic result is what Germans call "Birnenbrand". This fragrant and richly fruited eau-de-vie captures the essence of the capricious Williams pear and is the defining ingredient of pürlikör williams, pear liqueur. Balanced, refined, uncompromised — its subtle sweetness is light on the palate and emphasizes the genuine pear flavor.

To experience the finesse of the williams pear, sip pürlikör williams neat or serve with ice for an effortlessly elegant aperitif. Cocktail lovers will discover its luxurious personality in classic and modern mixed drinks. Complements high-end spirits such as scotch, mezcal, bourbon and rye whiskey. Also great with gin, tequila, pisco, cachaca, champagne… Delicious in desserts!

enjoy pür•likör williams - pear liqueur

  • the traditional way – served in a snifter or tulip glass and savored neat
  • complements complex base spirits such as mezcal or scotch
  • in fine cuisine - especially desserts

inspirations

desert dream by Summer-Jane Bell

  • fresh sage
  • 1.5 parts pürlikör williams, pear liqueur
  • 1 part mezcal

Muddle a few sage leaves in a large mixing glass, add pürlikör williams, mezcal, and ice. Stir until well-chilled and strain into a snifter. Garnish with a sage leaf.

highland beauty by Summer-Jane Bell

  • 1 ½ oz pürlikör williams, pear liqueur
  • ¼ oz scotch
  • ½ oz lemon
  • 4 sprigs thyme

Shake ingredients including thyme. Strain into a stemmed cocktail glass. Garnish with a pear slice and a sprig of thyme.

wonderland by Ezra Star, Drink, Boston

  • 2 parts pürlikör williams, pear liqueur
  • 0.5 parts fresh squeezed lemon juice
  • 0.5 parts honey syrup (1:1)
  • 2 dashes absinthe

Shake with ice and strain into stemmed cocktail glass.

rugged fortitude by Warren Bobrow

  • 2 parts steaming hot chocolate - sweetened to your taste
  • 1 part pürlikör williams, pear liqueur
  • 0.5 parts ginger liqueur
  • 2 shakes chocolate bitters
  • freshly whipped cream
  • pinch of freshly scraped nutmeg

Pre-heat a mug with boiling water - then pour out. Add the pear liqueur and the ginger liqueur. Top with hot chocolate and chocolate bitters. Finish with freshly whipped cream and fresh nutmeg scraped on top.

cafe lago

  • 1.5 parts pürlikör williams, pear liqueur
  • 1 bar spoon campari
  • 1 dash of lemon juice
  • prosecco

Add all ingredients to a champagne flute and top with prosecco.

ferris wheel by Summer-Jane Bell

  • 1.5 parts pürlikör williams, pear liqueur
  • 0.5 parts gentian aperitif wine
  • 0.5 parts lemon juice
  • soda water
  • german weisse style beer

Shake pürlikör williams, gentian aperitif and lemon juice with ice. Strain into a collins glass filled with ice. Add 1.5 parts soda water and 1.5 parts of a german weisse style beer. Garnish with a lemon wheel.

ginger rogers by Summer-Jane Bell

  • small piece of ginger
  • 1.5 parts pürlikör williams, pear liqueur
  • 0.25 parts honey
  • 0.5 parts lemon juice
  • cava

Muddle very small piece of ginger in a mixing tin, add pürlikör williams, honey and lemon. Shake with ice and strain into a flute, top with cava and garnish with a lemon twist.

gilliam summer by Summer-Jane Bell

  • 10 mint leaves
  • 1.5 parts pürlikör williams, pear liqueur
  • 0.5 parts spiced rum
  • 0.5 parts lemon
  • soda water

Shake ingredients, except soda water, with ice and strain into a mason jar or collins glass filled with ice. Top with soda and garnish with a mint sprig.

la pasado perfecto by Keli Rivers

  • 2 parts reposado tequila
  • 0.75 parts pürlikör williams, pear liqueur
  • 3 dashes orange bitters
  • 3 dashes abbots bitters
  • cinnamon stick

In an old fashioned glass, add liqueur, bitters, 3 grates of a cinnamon stick and lemon peel. Use a muddler to gently press the lemon peel to release the citrus oils. Add the tequila and ice cubes and stir. Garnish with a cinnamon stick.

the lotus gimlet by Tara Heffernon, Spoonbar, Healdsburg

  • 1.5 parts square one basil vodka
  • 0.5 parts pürlikör williams, pear liqueur
  • 0.5 parts lime juice
  • 0.25 parst black pepper infused syrup

Shake all ingredients with ice and strain into a coupe.

pear my heart by Kyra Bramble of Spicy Vines Spiced Wine

  • 2 parts spicy vines spiced wine
  • 1.5 parts bourbon
  • 0.75 parts pürlikör williams, pear liqueur
  • 0.25 part agave nectar
  • 0.25 part vanilla extract

Shake all ingredients with ice and strain into a sugar rimmed cocktail glass.

foxtrot adapted from the Savoy by Nat Harry

  • 1.5 parts plantation white rum
  • 0.25 parts 5 year rum
  • 0.5 parts pürlikör williams, pear liqueur
  • 0.5 parts lemon juice
  • 2-3 dashes curacao

Shake all ingredients, double strain into a coupe. Garnish with a lemon wheel.

the catamaran by Nat Harry

  • 2 parts white port
  • 0.75 parts pürlikör williams, pear liqueur
  • 0.25 parts lemon verbena syrup
  • 0.5 parts lemon juice

Shake and strain into a rocks glass with fresh ice, top with a little tonic water (about 2oz) and garnish with a lemon verbena leaf.

la saint sylvestre by Katie Ainslie and Jonathan Borchardt, Revival, Berkeley

  • 0.5 parts pürlikör williams, pear liqueur
  • 1 part cognac
  • 1 bar spoon amaro

Stir, strain into a coupe and top with dry sparkling wine, garnish with a lemon twist.

pear caipirinha by Andrew Bohrer

  • 1 oz pürlikör williams, pear liqueur
  • ½ oz cachaca
  • ½ lime
  • crushed ice

The pürlikör williams, pear liqueur version of Brazil’s national drink. Perfect for summer sipping, and with the addition of a pinch of cinnamon, it tastes like autumn in a glass.

In a mixing glass, muddle lime with Cachaca then add pürlikör williams, pear liqueur and crushed ice. Shake and pour all contents into a rocks glass. Add a pinch of cinnamon for a slightly spicier note.

viva la vida pura by Davin Affrunti, Prospect, San Francisco

  • 2 oz Del Maguey Vida mezcal
  • ½ oz pürlikör williams, pear liqueur
  • ¾ oz Domaine de Canton ginger liqueur
  • ½ oz fresh lime
  • 3 dashes Bitter Truth celery bitters

Shake, double-strain into a Nick & Nora cocktail glass. Lime twist garnish, curled and hung on the rim.

lady william by Summer-Jane Bell

  • 1 ½ oz gin or vodka (your choice)
  • 1 oz pürlikör williams, pear liqueur
  • ½ oz lemon juice

Shake ingredients and double strain into a pretty stemmed cocktail glass. Garnish with a lemon twist.

northern sparkler by Summer-Jane Bell

  • 1½ oz pürlikör williams, pear liqueur
  • ¼ oz maple syrup
  • 1 dash angostura bitters

Pour into a champagne flute and top off with Cava sparkling wine. Garnish with lemon peel.

sugarbear by Keli Rivers, Hotsy Totsy, Albany

  • ¾ oz pürlikör williams, pear liqueur
  • 1 ½ oz vodka
  • ½ oz lemon juice
  • ¼ oz SHF orgeat
  • 4 drops celery shrub bitters

Shake, double strain and serve in a coupe. Garnish with a lemon wheel.

fog city fizz by Mo Hodges

  • 1 ½ oz tequila
  • ½ oz pürlikör williams, pear liqueur
  • ½ oz bergamot juice
  • ½ oz lemon juice
  • ¼ oz pürlikör blossom, elderflower liqueur
  • ¾ oz egg white

Dry shake all ingredients (without ice) until frothy. Add ice and shake over ice. Top with soda and cayenne pepper and serve in a rocks glass.

fairy fall by Summer-Jane Bell

  • 1 oz pürlikör williams, pear liqueur
  • 1 ½ oz gin
  • ¼ oz absinthe
  • ½ oz fresh squeezed lime juice

Stir in a Collins glass filled with ice. Top with soda water. Garnish with tarragon pierced through a lime wheel.

für peter by Suzanne Long

  • 1 ½ oz pürlikör williams, pear liqueur
  • 1 ½ oz vodka
  • ¾ fresh squeezed lemon juice
  • sprig of rosemary

Lightly bruise rosemary in bottom of shaker, then add all other ingredients and shake well. Double strain into a coupe. Garnish with a fresh sprig of rosemary.

scarborough pear by Jill Weiner, 15 Romolo, San Francisco

  • 1 ½ oz pürlikör williams, pear liqueur
  • 1 oz fresh squeezed grapefruit or pomelo juice
  • ¼ oz fresh squeezed lemon juice
  • 1 dash angostura bitters
  • 1 dash orange bitters
  • 1 pinch thyme salt

Shake over ice, double strain into coupe and top with champagne.

tuco's take five by Tiffany Doesken, Moshi Moshi, San Francisco

  • 1 ½ oz Fortaleza tequila blanco
  • ½ oz pürlikör williams, pear liqueur
  • ½ oz hibiscus syrup
  • ¼ oz lemon juice
  • A dropper full of Illegal Mezcal Joven

Coat a cocktail glass with a dropper full of mezcal. Shake other ingredients over ice and strain into the mescal coated cocktail glass. Garnish with a salted luxardo cherry.

orlando by Meryll Cawn

  • 1 ½ oz ORO Albilla or Acholado
  • ½ oz pürlikör williams, pear liqueur
  • ½ oz Cocchi Americano or Lillet
  • ½ oz lemon juice
  • 1 barspoon pürlikör blossom, elderflower liqueur
  • club soda

Combine first four ingredients in a shaker with ice. Shake, then strain into a Collins glass. Fill with ice and top with soda. Then float the elderflower on top and garnish with a mint sprig.

cider cup a la ensor by Paul Clarke

  • ¾ oz quince brandy (substitute cognac)
  • ¾ oz bourbon
  • 1 bar spoon quince paste (omit if using quince brandy)
  • ½ oz lemon juice
  • ½ oz pürlikör williams, pear liqueur
  • ¼ oz honey syrup (equal parts honey and water)
  • 2 dashes The Bitter Truth Jerry Thomas Decanter Bitters (or Angostura)
  • chilled dry cider

Combine everything except cider in a cocktail shaker and fill with ice. Shake well until chilled; strain into chilled cocktail glass. Top with 1-2 ounces chilled dry cider.

the ibsen cocktail by Warren Bobrow

  • 1 oz Krogstad Aquavit
  • ½ oz pürlikör williams, pear liqueur
  • fresh thyme and mint in a cheesecloth bag
  • fresh blackberries and raspberries
  • 2 drops Bitter End Moroccan Bitters
  • seltzer water

Step 1: Infuse aquavit with fresh thyme and mint for a couple of days.
Step 2: Lightly muddle the blackberries and raspberries in a cocktail shaker. Add some fresh ice, the infused aquavit, the pear liqueur and the bitters and shake briskly. Strain into a coupe filled with fresh ice and top with seltzer.

gingersnap by Brother Cleve, Boston

  • 1 ½ oz Macchu Pisco
  • 1 oz pürlikör williams, pear liqueur
  • ½ oz French dry Vermouth
  • ¼ oz The King's Ginger Liqueur
  • 2 dashes Cocktail Kingdom Wormwood Bitters
  • 1 dash Fee Bros Whiskey Barrel-Aged Bitters

Stir with ice and strain into cocktail glass. Garnish with candied ginger.

springfield cocktail by Erik Carlson, Bastille, Seattle

  • 1 ½ oz dolin dry vermouth
  • ½ oz pürlikör williams, pear liqueur
  • ¼ oz amaro nonino
  • 2 dashes peychaud's bitters
  • 1 oz sparkling wine (float)

Measure all ingredients in a mixing glass except sparkling wine, add ice and stir 30 times. Strain into a chilled cocktail glass and add chilled sparkling wine. Garnish with a lemon peel.

the ghost and mrs. muir by Jen Ackrill

  • 1 ½ oz Hangar One Vodka Straight
  • 1 oz St George Botanivore Gin
  • ¾ oz Dolin Blanc
  • ½ oz pürlikör williams, pear liqueur

Toss all ingredients in a mixing glass, add ice, stir, strain into a chilled cocktail glass. Garnish with a grapefruit peel.

ocean's 13 by Victoria D'Amato-Moran, Cent'Anni Cocktails  

  • 1 oz pürlikör williams, pear liqueur
  • ½ oz gin
  • ¾ oz fresh lemon sour
  • 3 dashes celery bitters
  • 3 oz fresh cucumber juice
  • ¼ oz pürlikör blossom, elderflower liqueur

Line the inside of a Collins glass with paper-thin cucumber wheels and fill ¾ of glass with crushed ice. Shake all ingredients, except elderflower liqueur over ice and strain over crushed ice filled Collins glass. Drizzle with pürlikör blossom, elderflower liqueur and garnish with fresh mint and a dusting of powdered sugar.

cucumber pear mojito

  • 1 oz Square One Cucumber
  • 1 oz pürlikör williams, pear liqueur
  • ½ oz lime juice
  • fresh mint

Muddle mint, add all other ingredients and shake with ice. Strain into an ice filled Collins glass and garnish with mint.

pisco & pear by Meryll Cawn

  • 1 ½ oz Pisco Oro Italia
  • ½ oz pürlikör williams, pear liqueur
  • 3 oz tonic water

Build over fresh ice in a Collins glass, top with tonic water and garnish with a lemon wheel.

la perla by Courtney Randall adapted from J. Bezuidenhout

  • 1 ½ ounces reposado tequila
  • 1 ½ ounces manzanilla sherry
  • ¾ ounce pürlikör williams, pear liqueur

Combine ingredients in an ice-filled mixing glass. Stir and strain into a chilled cocktail glass. Garnish with a lemon twist.

marais 75

  • 1 oz Square One Botanical
  • ¾ oz pürlikör williams, pear liqueur
  • ½ oz lemon juice
  • ¼ oz agave syrup

Shake and strain into champagne glass and top with champagne.

pür julep by Erik Chapman, Sun Liquor, Seattle

  • 1 oz pürlikör williams, pear liqueur
  • 1 ½ oz bourbon
  • 8-10 mint leaves
  • ¼ oz simple syrup
  • crushed ice

Gently bruise mint leaves and simple syrup in a julep tin. Add brandy and bourbon and mix gently with spoon. Add crushed ice till cup is full, garnish with mint sprig.

pear fizz

  • sugar cube
  • 2-3 dashes bitters
  • sparkling wine
  • 2 oz pürlikör williams, pear liqueur

Soak sugar cube with bitters and place in the bottom of a champagne glass. Add sparkling wine, top with pürlikör williams pear liqueur. This is to avoid that the liqueur settles at the bottom.

reveillon cocktail by Paul Clark

  • 2 oz apple brandy
  • ½ pürlikör williams, pear liqueur
  • ¼ oz Punt e Mes
  • 1 dash Fee's Barrel-Aged Bitters
  • ½ oz allspice dram

Stir, strain into a coupe, garnish with a whole star anise.

pierce & pierce by Keli Rivers, Hotsy Totsy, Albany

  • 2 oz Oro pisco
  • ¾ oz pürlikör williams, pear liqueur
  • ½ Dolin dry vermouth
  • 1 teaspoon house made quince sherry membrillo

Shake hard and serve up, garnish with grated nutmeg.

gindulgence by Erika Frey, Hog and Rocks, San Francisco

  • 1oz 209 Gin
  • ¾ oz pürlikör williams, pear liqueur
  • ¾ oz lemon juice
  • ½ oz oz juniper simple syrup
  • 1 dash barrel aged bitters
  • 1 oz juniper-pear foam

Shake all ingredients (minus foam) in a mixing glass over ice. Double strain into a coupe glass and add juniper-pear foam. Garnish with a dehydrated pear slice and botanical dust.

foraged fall harvest by Victoria Damato-Moran, Cent'Anni Cocktails, San Francisco

  • ¾ oz Four Roses Bourbon
  • ¾ oz pürlikör williams, pear liqueur
  • 1 oz Cent'Anni Cocktails Candy Cap Mushroom Syrup
  • 2 ½ oz organic apple juice
  • ¼ oz fresh lemon juice

Shake all ingredients with ice, and strain into a cocktail glass. Garnish with a pear slice and float a candied mushroom.

boom boom across the border by Meryll Cawn

  • 1 ¼ oz Oro Albilla Pisco
  • 1/3 oz pürlikör williams, pear liqueur
  • ½ oz highland blanco tequila
  • ¼ oz Cocchi Americano
  • ½ oz lime
  • ¼ oz simple syrup

Shake all ingredients with ice and strain into coup or martini glass. Garnish with pear slice.

pear sour by Jen Ackrill, Rye, San Francisco

  • 1oz Macchu Pisco
  • 1oz pürlikör williams, pear liqueur
  • ¾ oz lemon juice
  • ½ oz simple syrup
  • egg white

Shake vigorously and strain into a coupe and sprinkle with Chinese 5 spice or cinnamon.

pear caipirinha by Andrew Bohrer

  • 1 oz pürlikör williams
  • ½ oz cachaça
  • ½ lime
  • crushed ice

The pürlikör williams, pear liqueur version of Brazil’s national drink. Perfect for summer sipping, and with the addition of a pinch of cinnamon, it tastes like autumn in a glass.

In a mixing glass, muddle lime with Cachaca then add pürlikör williams, pear liqueur and crushed ice. Shake and pour all contents into a rocks glass. Add a pinch of cinnamon for a slightly spicier note.

the liar's dice by Ben Perri, Zig Zag Cafe

  • 1 oz pürlikör williams, pear liqueur
  • ½ oz pepper tequila
  • ½ oz lime juice
  • agave nectar
  • celery bitters
  • fill with Lager beer

Shake all ingredients minus the beer. Strain into Schooner filled with ice then top off with Maritime Old Seattle Lager.

dulcinea by Jeannine Kapteyn, Pintxo, Seattle

  • 1 oz of cachaça
  • ¾ oz of pürlikör williams, pear liqueur
  • ¼ oz simple syrup
  • ½ oz of lime juice

Shake all ingredients and strain over ice into an old fashioned glass. Garnish with a lime.

el sweet assassin by Will Feffer, 22 Doors, Seattle

  • 2 oz citron vodka
  • 1 oz pürlikör williams, pear liqueur
  • ½ oz Cointreau
  • small dash simple syrup

Muddle a slice of lemon and a half thumbnail of jalapeno. Shake and serve up cold. Garnish with a lemon slice.

pear provence

  • 1 ½ oz Square One Botanical
  • ½ oz pürlikör williams, pear liqueur
  • ½ oz lemon juice
  • ¼ oz agave nectar
  • fresh rosemary

Optional: muddle rosemary briefly.
Shake all ingredients with ice (except soda), strain into rocks or Collins glass filled with fresh ice. Top with club soda and garnish with a sprig of rosemary.

summersault by Tina, Sambar, Seattle

  • 1 ½ oz white rum
  • ½ oz pürlikör williams, pear liqueur
  • ½ oz cardamom syrup
  • ¼ oz fresh lime juice
  • ginger ale

Shake and serve on the rocks; top with ginger ale.

pear nouveau by Andrew Bohrer, Seattle

  • 1 ½ oz tequila (Hacienda de Chihuahua Sotol Anejo)
  • ¼ oz pürlikör williams, pear liqueur
  • ¼ oz Yellow Chartreuse
  • ½ oz fresh lemon juice

Shake and fine strain into a cocktail glass. Garnish with a pear fan.

workhorse of the apocalypse by Erik Carlson, Moshi Moshi, Seattle

  • 1 ½ oz Michter's rye
  • ½ oz pürlikör williams, pear liqueur
  • ½ oz Laird's bonded applejack
  • ½ oz lemon juice
  • ½ oz egg whites
  • ¼ oz organic maple syrup
  • 1 dash house made Jamaican bitters
  • 4 dashes Peychaud's bitters (garnish)

Measure all ingredients in mixing glass except Peychaud's bitters. Dry shake to whip egg whites. Add ice, shake again and double strain into chilled coupe or sour glass. Garnish with 4 drops of Peychaud's bitters and swirl drops with stir straw.

salty pup

  • 1 ½ oz Square One Botanical
  • ½ oz pürlikör williams, pear liqueur
  • 2-3 oz grapefruit juice

Build over ice in a rocks glass and add a splash of club soda. Optional salt rim.

pear hélène by Miles Thomas, Tavern Law, Seattle

  • 1 ½ oz gold rum (Mount Gay or Appleton Estate)
  • 1 oz pürlikör williams, pear liqueur
  • ½ oz American rye whiskey (Old Overholt)
  • ½ oz Carpano Antica

Stir with ice, strain into a cocktail glass, and finish with

  • 1-2 dashes of Scrappy’s Chocolate Bitters

metro

  • 1 oz Square One Basil
  • ¾ oz pürlikör williams, pear liqueur
  • ½ oz lemon juice
  • ¼ oz agave nectar
  • ½ oz cranberry juice

Shake with ice, strain into a martini glass and garnish with a lemon wedge.

ocean side swizzle by Victoria D'Amato-Moran, Cent'Anni Cocktails

  • 1 ½ oz Square One Cucumber vodka
  • 2 oz cucumber juice
  • ½ oz tart lemon sour
  • pürlikör williams, pear liqueur

Add all ingredients and crushed ice to a rocks glass, stir briskly, add more crushed ice and drizzle with pürlikör williams, pear liqueur. Garnish with mint and a paper-thin cucumber wheel. Lightly dust the mint with powdered sugar.