Pear Vanilla Martini will be your guests' favorite at your next Fall party. They'll love the flavors of fresh vanilla and pear.
One of our favorite restaurants to visit on special occasions is Del Posto in New York City.
For us, it really has to be a special occasion, cause the place ‘aint cheap. But it is amazing, and I think worth every penny. The service, the food, the cocktails and even the bar snacks are all top notch.
The best part for me is going to the bar and ordering one of their signature cocktails. You can’t be in a hurry when you order one of these drinks - it literally takes them a good five minutes just to pour, mix, swizzle, garnish… it’s like watching a show.
And you might take a few steps back at the 15 dollar price for one of these signature drinks, but when you really break it down and look at all the high-quality ingredients and liquor that they use, it kind of makes sense.
One of the drinks my wife ordered the last time were there was a pear martini with fresh vanilla bean specks inside, and also a piece of a vanilla bean for garnish. She loved it and I have to say – I had a few sips too and it was pretty tasty.
I decided that I was going to do my own version of this drink at home so we could have it more often and not spend 18 bucks per drink.
Having never bought vanilla bean pods in my life, I had a little bit of sticker shock at the store.
Seriously, it’s like $13 for two vanilla bean pods! I couldn’t believe it. Then add in the quality vodka, etc. You can kind of see why the drinks are so pricey when you order them out.
I continued my quest and went to our local club warehouse, where I found vanilla beans for much less. Score.
The combination of pear nectar, pear vodka and fresh vanilla bean makes this pear vanilla martini not only taste amazing, but look amazing too.
Look no further for a cocktail that’s going to completely impress anyone that you’re serving it too, no reservations required!
If you need another seasonal drink for your dinner party, don't miss my maple 43 cocktail recipe.
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