Pear Sour Recipe

The Cocktail Society's Pear Sour recipe. Learn how to make a Pear Sour with our expert mixologists.
Pear Sour Recipe - The Pear Sour Cocktail on a table




Coupette or Martini




50ml Pear Brandy
50ml Pear Nectar or Fresh Pear Juice
25ml Lemon Juice
12.5ml Sugar Syrup
1 Pear Slice
1 Egg White


Add the pear brandy, nectar, lemon juice and sugar syrup to shaker.

If you’re using an egg white add this in or use a substitute like Ms. Better’s Bitters Miraculous Foamer.

You can add ice at this point or dry shake first (see our Expert Tip below).

Shake well for 30 seconds until cold.

Double strain into chilled martini or coupe glass.


Pear Slice


Sour cocktails date back to the 1860s, with a Gin Sour first listed in The Bartender’s Guide by cocktail legend Jerry Thomas.

They are made with a base spirit and lemon juice. Sugar syrup or a sweetener takes the edge off the citrus, and egg white is added to create a creamy, foamy texture.

We should note that egg whites are generally safe to use in cocktails, provided that the eggs are fresh, from a reputable source, and quality stamped.

However, you can create the foamy texture without egg whites – simply replace these with a substitute like Ms. Better’s Bitters Miraculous Foamer or Aquafaba.

Pear Sour Cocktail by a half pear

Did you know?

The British Navy is often credited with making the sour cocktail so popular.

Away for long voyages, they needed drinks which would not go off over time, leading them enjoying rum over beer and wine. To combat scurvy, citrus fruits like lime and lemon (readily available in the Caribbean) were added.

In fact, this is where the British nickname “limey” comes from.

A British Admiral Vernon inadvertently invented what is likely to be the first military cocktail.

After bouts of drunkenness aboard ships, he ruled that rum should always be diluted with 4:1 with water and that sailors be limited to two rations a day.

Vernon was known as “Old Grog” because of his grogham cloak which he wore when weather was bad.

He is alleged to have said “Too many and you’ll be Groggy in the morning” leading to the coining of the term groggy.

As sailors came back ashore they brought the recipe for this Daiquiri like “Grog” drink with them.

Punch houses were set up in London in the 1600s, serving variations on this drink and this is where it’s thought the Sour cocktail that we know today was developed.


As noted above, sour cocktails are famous for their creamy foam. To achieve the best results, utilise an expert bartender trick: the dry shake.

First, add the ingredients to a shaker without ice.

Crack an egg, and gently pour the yolk and white between the half eggshell.

Allow the egg white only to fall into the shaker, whilst retaining the yolk.

Shake until the mix is nice and foamy.

Shaking without ice infuses the mix with oxygen, creating that sought after foam texture that feels amazing in the mouth.

Next, add ice and shake again. This is called a “wet shake” and will chill the drink.

Why not try making the Pear Sour recipe using both methods and see which you prefer?


Once you’ve mastered the technique needed in the Pear Sour recipe, it’s an easy step to switch the base spirit and create a Whisky Sour, a Gin Sour, or an Amaretto Sour. The possibilities are endless!

The pear brandy gives the Pear Sour cocktail it’s unique flavour. As such, it’s a great Autumn cocktail, but can be enjoyed at all times of the year. Other pear flavours cocktails include the Harvest Cocktail.

A Pear Martini is also well worth a try.

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