Pear of Roses

By Lambeth Hochwald / November 11, 2013

Pear of Roses, from Holiday Cheer


Photo by Loren Earle-Cruickshanks

H. Joseph Ehrmann is mixologist and owner of Elixir, a bar that has served San Franciscans since it opened in 1858. This lively and fruity cocktail uses Square One Botanical, an organic rye spirit infused with the organic essence of eight botanicals: pear, rose, chamomile, lemon verbena, lavender, rosemary, coriander and citrus peel.

“With this cocktail, I play up pear and rosemary and choose Meyer lemons that are just becoming available in December,” says Ehrmann. “You can muddle one of the pears in your holiday fruit basket and toast with a refreshing and rich cocktail for the season.”


1 1/2 ounces Square One Botanical
1/2 ounces fresh organic Meyer lemon juice
3 inches of organic rosemary leaves
1 ounces of fresh RW Knudsen Organic pear juice
1/2 ounces lavender syrup*
Small rosemary sprig and Meyer lemon wheel for garnish


Strip three inches of rosemary leaves into a mixing glass and muddle lightly. Add the remaining ingredients and fill with ice. Shake well and double strain straight up into a cocktail glass. Garnish with a small rosemary sprig and a thin slice of Meyer lemon.

*To make lavender syrup, boil 1 cup of water and add 2 tablespoons of lavender flower buds in a small saucepan. Boil for 4-5 minutes and dissolve 1 cup of organic sugar into the mixture. Simmer for 5 minutes, remove from heat and let cool. Strain through a sieve into a container and refrigerate.