Roasted Pear Martini

Two full martini glasses sit atop a rusted metal tray on top of a weathered wooden table top. The martini glasses are clear at the top and gold at the bottom of the glass and down the stem. Each martini has a slice of pear that has been bruleed floating in it. In the background there is a wire metal basket filled with green pears and in between the martini glasses is a yellow and white tea towel.

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Please note, prep and cook time do not include time needed to make the roasted pear sauce.

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Cardamom Simple Syrup 

  • 1 cup water
  • 1/4 cup whole green cardamom pods 
  • 1 cup white sugar

Roasted Pear Martini

  • 1 ounce roasted pear puree
  • 1 ounce gin or pear vodka, depending on personal preference.
  • 1/2 ounce extra dry vermouth
  • 1/2 ounce freshly squeezed lemon juice
  • 1 ounce cardamom simple syrup


Cardamom Simple Syrup **for Quick Cardamom Simple Syrup see recipe notes**

  • Bring the water and cardamom pods to a boil in a small saucepan. Stir in the sugar until fully dissolved. Reduce heat to low, cover, and simmer for about 15 minutes. Remove from the heat and allow to cool, transfer to an airtight container and infuse in the refrigerator for 3 days, before straining out the cardamom pods. This syrup will keep in the fridge for up to 3 weeks.

Roasted Pear Martini

  • In a cocktail shaker filled with ice, add the pear puree, gin or vodka, dry vermouth, lemon juice, and the cardamom  syrup. Shake vigorously for 10 seconds. Strain into a martini glass and garnish with a brûlée pear (** see recipe notes) if using.


To make Cardamom Simple Syrup with ground cardamom instead of pods:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/8 teaspoon ground cardamom
  • Combine water and sugar over low heat until melted together, add cardamom. Allow to cool completely. Store in the refrigerator for up to 2 weeks.
  • To make the optional brûlée pear garnish: 
  • 1 thin slice of fresh pear per martini
  • 1 tablespoon granulated sugar per pear

If making this garnish, prepare the brûlée pears BEFORE you make the martini in the cocktail shaker. Thinly slice pears on a mandolin and lay flat on a baking sheet.  Sprinkle granulated sugar over the top of each pear and either broil under the broiler until the sugar caramelizes or carefully caramelize with a kitchen torch.



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