Cocktail: Pear’d Down | Bartender: Stevie Stewart

There’s nothing I like better than getting inspired by new ingredients, and this cocktail came from tinkering away at the flavours in Grey Goose La Poire, a new bottle to me that made its way to my home bar after the Bartender Atlas Zoom party for World Bartender Day. In an unexpected twist, Grey Goose La Poire is the secret ingredient to marry the flavours of a Moscow Mule and a Last Word, and I dig the results! Cheers!

1oz Grey Goose La Poire
1oz Citadelle Gin
0.75oz fresh lime juice
0.5oz Rosemary and Bay Cordial*
3 dashes Dillon’s Ginger Bitters

Add all ingredients to a cocktail shaker, shake for 15 seconds until well chilled, fine strain and garnish as desired.

*Rosemary and Bay Cordial: In a small pot, combine 250ml of water and 250g of white sugar. Bring to a boil, then add 1 spring of rosemary and 2 fresh bay leaves. Allow to boil until the herbs turn bright green, roughly 2-3 minutes, then remove from heat, bottle and refrigerate overnight. Remove the herbs after minimum 12 hours, and add 1oz of vodka or another neutral spirit. Keep in the fridge, and use within one week for best results.

Stevie Stewart

Stevie Stewart is a bartender and mixologist based out of Toronto, where she works with a primary focus on cocktails and spirits. Creatively, she is inspired by the multilayered tastes that well crafted beverages reveal; she prizes fresh, local ingredients and champions a sustainable approach to bartending which minimizes waste and respects the planet. Stevie's cocktails are also strongly influenced by the constantly evolving, multicultural food and beverage scene she's surrounded by, and she is always looking for new, bold, exciting flavors to incorporate into beverages. Stevie believes that ultimately, drinks should be approachable, refreshing, and above all, a delicious way to bring people together.