williams

lady william by Summer-Jane Bell

• 1 ½ oz gin or vodka (your choice)
• 1 oz pür•likör 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 pür•likör 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 pür•likör 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 pür•likör williams, pear liqueur
• ½ oz bergamot juice
• ½ oz lemon juice
• ¼ oz pür•likör 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.

highland beauty by Summer-Jane Bell

• 1 ½ oz pür•likör 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.

desert dream by Summer-Jane Bell

• muddle sage
• 1 ½ oz pür•likör williams, pear liqueur
• 1 oz mezcal

Stir in a large mixing glass with ice. Strain into a chilled snifter. Sage leaf garnish.

fairy fall by Summer-Jane Bell

• 1 oz pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör williams, pear liqueur
• ½ oz Cocchi Americano or Lillet
• ½ oz lemon juice
• 1 barspoon pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör williams, pear liqueur
• ½ oz gin
• ¾ oz fresh lemon sour
• 3 dashes celery bitters
• 3 oz fresh cucumber juice
• ¼ oz pür•likör 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 pür•likör blossom, elderflower liqueur and garnish with fresh mint and a dusting of powdered sugar.

cucumber pear mojito

• 1 ½ oz Square One Cucumber
• ½ oz pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör williams, pear liqueur

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

reveillon cocktail by Paul Clark

• 2 oz apple brandy
• ½ pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör williams
• ½ oz cachaça
• ½ lime
• crushed ice

The pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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.

summer•sault by Tina, Sambar, Seattle

• 1 ½ oz white rum
• ½ oz pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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 pür•likör 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
• pür•likör williams, pear liqueur

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