Theo's Pear Ginger Rye Highball
Rye, pear, lemon, and ginger beer make a crisp highball with a warm maple finish.
Prep: 10 · Cook: · Total: 10 · Serves: 1 · Difficulty: Easy · Rating: 4.6/5 (96 reviews)
INSPIRED BY
A rye highball gets autumn pear and a crisp ginger beer finish, with maple and bitters for balance.
Story
Theo knows the first round ought to arrive tall, cold, and ready for the long haul. Pear nectar rounds out the rye, while lemon and ginger beer keep this highball snappy instead of syrupy. It is stacked with flavor and takes less time than arguing over the jukebox.
By Theo
Ingredients
- 2 ounces rye whiskey
- 1 ounce pear nectar
- 1/2 ounce fresh lemon juice
- 1/2 ounce maple syrup
- 2 dashes aromatic bitters
- 3 ounces chilled ginger beer
- 1 ounce chilled club soda
- Ice
- Thin pear slice and lemon twist, for garnish
Instructions
- Fill a cocktail shaker halfway with ice.
- Add the rye whiskey, pear nectar, lemon juice, maple syrup, and bitters.
- Shake firmly for 10 seconds, until the outside of the shaker feels cold.
- Fill a chilled highball glass with fresh ice and strain the mixture over it.
- Top with the ginger beer and club soda, pouring slowly to keep the bubbles lively.
- Give the drink one gentle stir and finish with a pear slice and lemon twist.
Chef Tips
- Choose a dry ginger beer so the pear and maple do not make the drink overly sweet.
- Taste the mix before topping it, then add a small squeeze of lemon if your pear nectar is especially sweet.
- For a lighter pour, replace the rye with extra club soda and keep the bitters.
- Build the drink just before serving so the ginger beer stays fizzy.
Cook's Notes
- Choose a dry ginger beer so the pear and maple do not make the drink overly sweet.
- Taste the mix before topping it, then add a small squeeze of lemon if your pear nectar is especially sweet.
- For a lighter pour, replace the rye with extra club soda and keep the bitters.
- Build the drink just before serving so the ginger beer stays fizzy.