- 2.5 oz FLORENA Diamond Vodka, infused with pear and rosemary (see infusion below)
- 1.5 oz St-Germain Elderflower Liqueur
- 0.5 oz Agave nectar
- 0.5 oz Lime juice, freshly squeezed
How to Make It
Infuse the vodka (24–48 hrs ahead)
Combine 750ml FLORENA Diamond Vodka with 2 ripe pears (sliced, skin on) and 4 fresh rosemary sprigs in a clean glass jar. Seal and store at room temperature for 24 hours; taste. For deeper flavor, continue to 48 hours. Strain through a fine mesh strainer, bottle, and refrigerate. The infusion keeps for up to 2 weeks.
Chill your coupe
Place your serving glass in the freezer for at least 5 minutes before building the drink.
Shake
Combine infused vodka, St-Germain, agave nectar, and lime juice in a shaker with ice. Shake hard for 12 seconds.
Strain and serve
Double-strain into the chilled coupe. The texture should be silky and light.
Garnish
A thin pear fan, a small sprig of rosemary, or a twist of lime peel. Keep it clean and elegant.
Bartender Notes
Pear selection
Use ripe Bartlett or Bosc pears. Ripe means fragrant — if you can smell the pear through the skin, it will infuse beautifully. Underripe pears give almost no flavor.
Agave vs simple syrup
Agave nectar is about 1.5x sweeter than sugar syrup and has a very light, clean sweetness that doesn't compete with the pear. Don't substitute simple syrup 1:1 — start with less and taste.
St-Germain
This French elderflower liqueur is the bridge between pear, rosemary, and citrus — floral and lightly sweet, it ties the drink together without dominating. It's one of the most useful bottles a home bartender can own.