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The Partridge…In a Péra Tree

Created by Diane Miller of The Inns at St. Albans



  • 1 oz. Edelbrand vinars da péra – pear fruit brandy

  • 4 oz. Prosecco, chilled

  • ½ oz Honey & Cinnamon Infused Pear Puree (prep in advance)

  • Lemon twist



  • To make cocktail: Add 1 oz. of vinars da péra to champagne flute. Top with 4 oz. chilled prosecco. Add 4-5 drops (approx. ½ ounce) of infused pear puree to flute. Finish with long thin lemon twist.

  • To make infused pear puree: In blender, puree (1) 15.25 oz. can sliced pears in light syrup. Add puree to pan, bring to a simmer over medium heat and cook 10-15 minutes to reduce and concentrate flavors, stirring frequently. Reduce heat to low. Add 4 tablespoons of local honey to puree. Stir well, once honey has “melted” into puree, remove from heat and pour into airtight container. Add 2 cinnamon sticks and place puree in refrigerator for 7-10 days to infuse. Pour mixture into squeeze bottle for easy use.


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