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Kalahari Kollins

The kick you get out of preserving the season with this pear and vanilla simple syrup is perfectly complemented by the kick you’ll get out of this Collins cocktail, beautifully paired with a beautiful cognac.



For the Pear and Vanilla Simple Syrup

In a small saucepan, bring 250ml of fresh pear juice, the contents of 1 vanilla pod and 250g of castor sugar to a boil. Let boil for 2 minutes, remove from heat, and let cool completely. Once cooled, add to a blender or food processor with 2 chopped pears. Blend until completely smooth.

To make the drink, add ice to a cocktail shaker along with the pear and vanilla syrup, 45 ml of Rémy 1738 and 20ml of fresh lemon juice, shake for 30 seconds. Fill cocktail glass with ice, a pear slice (cut a whole slice of the pear from top to bottom so as to represent the shape of the pear properly), and lemon wheel, fine strain into the glass, top with ginger ale, lemon zest and skewered brandied cherry.

Optional: a sesame seed crust on the glass, on the rim, or even down the side, for added nutty flavour components, textural experience & additional dimension for photographing.