Bulldog gin is an assertive London dry gin with a robust juniper profile that stands up nicely in cocktails. It’s that assertiveness that also has it playing well in this autumnal-themed cocktail, where the gin is 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 anytime. However, it’s going to be best in late summer into early fall, when local pears are at their peak season in the United States. What is fun about using fresh pear rather than a liqueur or even a syrup is that you can play with your favorite varieties to see which goes best in the drink. Try a pear like an Anjou, Bartlett or Bosc and see which best suits your fancy. Likewise, feel free to swap the Bulldog Gin for your favorite gin—or whichever gin you have on hand. A lighter, more floral gin like Hendrick’s or a subtle one like Plymouth will create 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 the fresh pear, lemon wedges and maple syrup.
Add the gin and fill with ice, and shake until well-chilled.
Double-strain into a coupe glass.
Garnish with a cinnamon stick.