Asian Pear & Sage Collins

makes 8 drinks


For the pear purée:

  • 2 medium Champlain Orchards asian pears, such as Yoinashi, peeled, pitted, and quartered

  • 1.5 ounces lemon juice

  • 10 sage leaves

  • for the sage honey syrup

  • 1/2 cup floral honey (such as cherry blossom or orange blossom)

  • 10 sage leaves

For one cocktail:

  • 1.5 ounces gin

  • 1.5 ounces pear purée

  • 0.5 ounce sage honey syrup

  • 0.75 ounce lemon juice

  • soda water, to top

  • 1 sage leaf, for garnish


  1. Make the pear purée

  2. Combine the pears, lemon juice, sage leaves, and 1/2 cup water in a blender. Blend until smooth.

  3. Make the sage honey syrup

  4. In a small sauce pan, combine the honey with 1/2 cup of water. Over medium-high heat, bring up to a boil, stir to melt the honey. Add the sage leaves, and immediately turn the stove off. Cover and allow to cool completely.

  5. Make one cocktail:

In a cocktail shaker, combine the gin, pear puree, sage honey syrup, and lemon juice. Add ice and shake vigorously until the shaker is frosted over. Pour into a coupe glass, top with a splash of soda water, and garnish with a sage leaf.

| Adapted from Hello My Dumpling