Bulldog gin is an assertive London dry gin with a robust juniper profile that stands up well in cocktails. It’s that assertiveness that makes it play well in this autumnal-themed cocktail, where it's married with lemon, maple syrup and fresh pear.
The Modern English comes from Michael Waterhouse, a longtime New York City bartender and bar consultant. The drink has a unique approach to its construction—a gin sour like a Gimlet flavored with pear is by no means unheard of, but generally that means fresh squeezed lemon juice, simple syrup and some kind of pear liqueur or pear syrup. Instead, Waterhouse uses lemon wedges, maple syrup and a pear slice, all muddled together with the Bulldog gin.
Thanks to global markets and imported goods, you can make this drink at anytime of the year. However, it’s going to be best in late summer into early fall, when local pears are at their peak season. The fun thing about using fresh pear rather than a liqueur or even a syrup is that you can play with your favorites to see which go best in the drink. Try mixing it up, using something like an Anjou, Bartlett or Bosc and seeing what best suits your fancy. Likewise, feel free to swap out the Bulldog Gin for something that works better for you, or whatever gin you have on hand. Something lighter and more floral like Hendrick’s or something more subtle like Plymouth will make for a drastically different final product than Bulldog.
While a cinnamon stick is called for a garnish, it won’t affect the flavor of the drink too much unless you leave it in the glass for an extended time. Feel free to omit it if desired.
- 1/4 fresh pear, peeled, seeded and cubed
- 2 lemon wedges
- 1/2 ounces maple syrup
- 2 1/2 ounces Bulldog gin
- Garnish: cinnamon stick (optional)
In a shaker, muddle all ingredients except the gin.
Add the gin and fill with ice, and shake until well-chilled.
Double-strain into a coupe glass.
Garnish with a cinnamon stick.