Savour Cacique | Partridge in a Pear Tree

 
We make a nice pear.
— Unknown
 
 

There is a warmth that tumbles out of winter time; when all else is cold. It radiates from those lucky enough to find themselves supping on a uniquely-festive Partridge in a Pear Tree - a “fireside thirst-quencher” designed by our go-to cocktail craftsman Kyle Jones, of Young’s Fine Wine. In this episode of #SavourCacique, our merry concoction sparks something deep inside, reminding us islanders that the season carousel has spun full circle once again, fusing notes of all things wintery, to ensure that Christmas is not forgotten…even in the land of eternal summer!

 
 
 The Partridge in a Pear Tree with Saint Nick admiring from a distance.

The Partridge in a Pear Tree with Saint Nick admiring from a distance.

 
 

Winter Wonderland.

 
 

Cacique. How would you describe the taste of a Partridge in a Pear Tree?

Kyle. I think ‘a fireside thirst quencher’ is pretty accurate. The first thing you will taste is the cinnamon infused maple with the tartness of the lemon. Then the warmth of the Michter’s Rye Whiskey will hit you along with those wintery pear notes and finishing with the nuttiness of the Nocino. That lovely warm sensation you get from whiskey is accented with notes of walnut, pear and cinnamon and a touch of sweetness that the maple brings.

C. What was the inspiration, aside from the incorporation of “seasonal” flavors?

K. When I think of a winter cocktail, I think of something warm, like a Hot Toddy. Living in The Bahamas you can of course enjoy a Hot Toddy, but I personally prefer something on ice in this climate. So to stick with the warm and fuzzy feeling but keeping cool, whiskey is without doubt, the answer.

C. Which cocktails in your opinion are “in” at the moment?

K. Smoked cocktails are all the rage at the moment! Smoking guns and board planks are in mostly every cocktail bar you go to. I imagine it’s a bit of a fad, but that wouldn’t stop me from ordering one! There are some delicious smoked cocktails out there.

 
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Ingredients:

2 oz Michter’s Rye Whiskey

1 oz Rothman & Winter Orchard Pear  

3/4 oz Nux Alpina Walnut Liqueur 

3/4 oz Fresh Squeezed Lemon Juice

1/2 oz Cinnamon Infused Maple Syrup

How To:

1. Add all ingredients into Boston shaker over ice.  

2. Shake until cold and pour into glass over crushed ice.

3. Garnish with pear slice and cinnamon stick.

4. Enjoy fireside or poolside.

The first thing you will taste is the cinnamon infused maple with the tartness of the lemon. Then the warmth of the Michter’s Rye Whiskey will hit you along with those wintery pear notes and finishing with the nuttiness of the Nocino. That lovely warm sensation you get from whiskey is accented with notes of walnut, pear and cinnamon and a touch of sweetness that the maple brings.
— Kyle Jones

C. What does the Partridge in a Pear Tree pair with?

K. I think this is easily a cocktail that can stand alone, but if you wanted to match it with food I would say something with salty to counteract the sweet/ tart notes.

C. What setting do you imagine drinking this in?

K. Ideally, I’d drink this in a big leather armchair next to a fireplace. But, hey, sitting on my couch in the AC will do just fine too!

C. With the launch of your Bahamian speakeasy “Bon Vivants” looming, have you devised a list of killer cocktails for the opening?

K. I’ll say this, I certainly created a whole lot of work for myself in terms of training. I wouldn’t even call it a cocktail menu, it’s more of a cocktail book that has 50+ cocktails in it and about 40 of those are my own creations. We have a mix of classics and customs but what makes it even more interesting is the tiki options, shared punch bowls and mocktails that are as carefully constructed as a cocktail.

 
 
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C. Do you feel that Bon Vivants will fill a gap in Nassau’s nightlife scene?

K. I think the biggest gap in the Nassau nightlife scene is a true, stand alone craft cocktail bar. A place where you can pop in after work and have a drink or two and head home. Bon Vivants will be a local, intimate spot that is great for an aperitif before you head out for dinner or a nightcap afterwards. The decor will offer you a step back in time with vintage furniture, tropical ambiance and a staff whose sole focus is creating a work of art for you to sip on. Every single detail of Bon Vivants has been taken into consideration from the furniture you will sit on, the design of the bar you belly up to, how your drink is prepared and even what vessel it is served in! The ambiance inside is intimate and relaxed, but if you prefer to be outside we have a 700 square foot deck under the fairy-light lit trees.

C. What do you love about the Bahamian Christmas season? What stands out?  

K. Bahamian Christmases are so different than the NYC and Pennsylvania Christmases that I am used to, of course, because of the temperature. I am so used to bundling up before heading out and maybe trudging through some snow to get to a frozen car. But here you get this beautiful warm, breezy weather that is so pleasant to be in. I also love Junkanoo! It’s such a beautiful celebration that brings everyone together. 

 
 
 The fireside (or poolside) thirst-quenching Partridge in a Pear Tree.

The fireside (or poolside) thirst-quenching Partridge in a Pear Tree.

 
 

Savour Cacique |Culinary Experiences

 
 

Here at Cacique, we love to push boundaries - be it art, music, tableware or the culinary experience. That is why we are always on the look out for fresh new talent, with whom we can re-imagine classic cocktails and dishes. For enquiries about Cacique Culinary Experiences - tailor-made to wow the most discerning of palettes - please feel free to contact us.

Looking forward to our next epicurious adventure! SMS ;)