Mary Ann is a pear martini with an autumnal edge: pear-and-rosemary infused vodka, elderflower, and lime, shaken silky and served up. The infusion takes a day but almost no effort, and it is what makes this taste like a real pear martini rather than a syrupy one. Here is the infusion, the drink, and a shortcut for tonight.
Ingredients With Notes
- 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 (about 1.5 times sweeter than simple syrup, so start light)
- 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.
How to infuse the vodka with pear and rosemary
The signature flavor comes from a simple infusion made a day ahead. Combine a 750ml bottle of FLORENA Diamond vodka with two ripe sliced pears, skin on, and four fresh rosemary sprigs in a sealed jar. Rest at room temperature for twenty-four hours, taste, and go up to forty-eight for a deeper flavor. Strain, bottle, and refrigerate for up to two weeks.
Choosing your pears
Use ripe Bartlett or Bosc pears. Ripe means fragrant, so if you can smell the pear through the skin it will infuse beautifully. Underripe pears give almost no flavor, which is the most common reason a pear martini tastes flat.
No time to infuse? A shortcut
You can still make a pear martini tonight. Use a good pear nectar or pear liqueur in place of the infused vodka, with a plain clean vodka, plus the St-Germain and lime. It is less nuanced than the infusion but quick and still delicious.
Variations
- Sparkling pear martini: top with a splash of prosecco.
- Spiced pear martini: add a thin slice of fresh ginger to the shake.
- Autumn pear martini: a tiny pinch of cinnamon in the infusion.
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.
Frequently Asked Questions
What is a pear martini made of?
Pear-infused vodka, elderflower liqueur, a touch of agave, and fresh lime, shaken and double strained into a chilled coupe.
How do I infuse vodka with pear and rosemary?
Steep sliced ripe pears and rosemary sprigs in vodka in a sealed jar for one to two days, then strain and refrigerate.
What pears are best for a pear martini?
Ripe, fragrant Bartlett or Bosc pears. The riper and more aromatic, the stronger the infusion.
Can I make a pear martini without infusing vodka?
Yes. Use pear nectar or pear liqueur with a plain vodka, plus elderflower and lime, for a quick version.
What does St-Germain add?
Elderflower liqueur bridges the pear, rosemary, and citrus with a soft floral sweetness that ties the drink together.
Is a pear martini sweet?
Lightly. Agave and elderflower add gentle sweetness balanced by lime, so it reads silky rather than sugary.