Winter pear colada
Item 1 of 1
This seasonal take on a colada cocktail is made with a gently spiced pear syrup and Discarded rum. Reserve the flesh of the pears for another recipe, such as Chantelle’s Venison Haunch with Spiced Celeriac and Roasted Pear.
First published in 2024
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Ingredients
Metric
Imperial
- 200ml of Discarded Banana Peel Rum
- 200ml of coconut water
- 100ml of pear syrup
- ice cubes, to serve
Pear syrup
- 2 pears, skin and cores only
- 25g of caster sugar
- 1/4 tsp ground cinnamon
SAVE RECIPE
Method
1
For the syrup, pop everything into a small saucepan with 150ml water. Bring to the boil, reduce to a simmer and cook for 10 minutes
- 2 pears, skin and cores only
- 25g of caster sugar
- 1/4 tsp ground cinnamon
2
Strain through a fine sieve or muslin to remove any bits of pear, allow to cool, then chill
3
To make the cocktail, stir everything over a handful of ice until well chilled then strain into four glasses
- 200ml of Discarded Banana Peel Rum
- 200ml of coconut water
- 100ml of pear syrup
- ice cubes, to serve
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