Introduction
Wild Pear is a cocktail that smells like spring. Fresh, elegant, and citrusy, it’s born from the fusion of English Silent Pool Gin with the natural softness of Liquore dell’Etna alla Pera Coscia, enriched by floral notes of lavender and chamomile, and the sharp brightness of bergamot. This drink evokes blooming gardens, bright mornings, and slow walks through the dew.
Silent Pool Gin & Liquore dell’Etna – Two Botanical Worlds Meet
Il Wild Pear nasce dall’unione di due prodotti eccezionali, espressione di territori molto diversi, ma accomunati da una profonda attenzione per le botaniche e i profumi naturali.
Silent Pool Gin – Distilled English Elegance
Crafted in the Surrey Hills, England, Silent Pool Gin is made in a small independent distillery on the banks of the mysterious Silent Pool lake. This London Dry gin is distilled in small batches using 24 carefully selected botanicals, grouped by aromatic families. Each group is treated differently: long maceration for the robust botanicals, cold infusion for the more delicate ones, and vapor distillation for the most aromatic.
The result is a complex yet balanced gin, with notes of lavender, damask rose, chamomile, honey, citrus, and light spices. It’s elegant, structured, and ideally suited for fresh and refined cocktails like the Wild Pear.
Liquore dell’Etna – Pera Coscia – The Sicilian Soul of the Cocktail
Balancing the drink’s softness and sweetness is the Liquore dell’Etna alla Pera Coscia, crafted by Edoardo Strano (also founder of Amara) in the heart of Sicily’s volcanic territory.
The Coscia pear, a native variety of Etna, is grown in Contrada Melia at about 1000 meters altitude, on black decomposed lava soil rich in minerals. The fruit is harvested late, in September, when the pulp is soft, sugary, and full of aroma. The pears are infused whole (excluding seeds and tough parts) in pure grain alcohol, and the process is repeated across several batches to concentrate flavor. Sugar and pure water are then added, and the liqueur is bottled without artificial flavorings or heavy filtration.
Its aroma recalls freshly peeled pear, with subtle touches of Meyer lemon, cinnamon, and clove, perfectly harmonizing with the herbal and floral tones of the gin.
Video Recipe
Recipe – Wild Pear
Ingredienti:
- 50 ml Silent Pool Gin
- 10 ml Liquore dell’Etna alla Pera Coscia
- 25 ml Bergamot juice
- 15 ml Lavender & Chamomile Syrup
Technique: Shake & Strain
Ice: Clear 5×5 cm cube
Glassware: Nude Rock glass
Garnish: Pear & patchouli spray, Orange Disk
Execution:
Pour all ingredients into a shaker filled with ice. Shake vigorously for 10–12 seconds. Strain onto a clear 5×5 cm cube with a flower texture, previously placed in a Nude glass. Gently spray the pear & patchouli mist. Finish with an Orange Disk.
Tools used
To create the Wild Pear, we used tools from Kidia, a professional barware brand::
- Shaker Boston Kidia: for fast, controlled mixing.
- Jigger Kidia: for accurate ingredient measurement.
- Strainer Kidia: to precisely filter the contents from the shaker.
- Ice Clear Box: to create clear 5×5 cm ice cubes.
- Kidia Flower Edition: brass mold that imprinted the floral texture onto the ice.
- Sottobicchiere Kidia: used under the Nude glass for an elegant presentation.
- Bicchiere Nude Rock: minimal and modern, ideal for elegant drinks over large ice.
Tasting notes
On the nose, delicate aromas of bergamot emerge first, followed by the herbal freshness of lavender and the ripe roundness of pear. On the palate, the drink reveals a perfect balance between the gin’s dryness, the velvety sweetness of the pear liqueur, and a floral-aromatic touch. The finish is long, with persistent citrus and botanical notes.
