Speaking of St.-Germain Liqueur you have to try a St.-Germain Grapefruit Martini. Amazing. A few weeks ago, I tried a Pear Gimlet while out with my sister, and it inspired us to play with the perfectly ripe pears that were already in the kitchen.
We made these cocktails both with and without the fruit pulp. If you’d like the martinis to be pulp-free, press the muddled pear through a strainer or puree in the blender. The drinks pictured were strained, however as it turned out, I preferred them with the pulp for myself. ONE YEAR AGO: One Pot Pasta with Parmesan and Pine NutsTWO YEARS AGO: Creamy Peanut Butter Apple DipTHREE YEARS AGO: Garden Fresh Chicken and Black Bean Salad
