Apple and Pear Infused Gin Recipe

An apple and a pear on a table

Norman Hollands/Getty Images

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
158 Calories
0g Fat
11g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 158
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Protein 0g
Calcium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Usually, we infuse vodka, rum, or tequila, but we rarely infuse gin because it already has a lot of flavors. However, sometimes even gin could use a little flavor tweak.

This easy infusion of apples and pears was inspired by a cocktail called the Early Autumn, which was created by Adam Schuman of Fatty Crab in New York City. For this version, stick with Bombay Sapphire and add a fresh pear to compliment the dried pear. It is a brilliant idea for an infusion that adds a touch of fall flavors to a great gin and can be used to put a spin on many other gin cocktails.


  • 1 (750 ml) bottle gin (premium)
  • 4 red apples 
  • 1 pear (red is recommended)
  • 1/4 pound pears (dried)

Steps to Make It

  1. Gather the ingredients.

  2. Cut the pear and apples into slices.

  3. Place all pears and apples in the bottom of a clean mason jar or similar jar with a tight sealing lid.

  4. Pour the gin over the fruit and shake a few times.

  5. Seal the lid tight and store the jar in a cool, dark place for about 1 week.

  6. Test the flavor of the infusion daily.

  7. Once the flavor is to taste, you must strain the fruits from the gin.

  8. Wash the jar and return the flavored gin to it.

  9. Store as you do other liquors.


  • Remember to leave at least a week for infusion.

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