Frisco 49 Recipe

Frisco 49 Cocktail
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  • Total: 36 hrs 25 mins
  • Prep: 36 hrs 25 mins
  • Cook: 0 mins
  • Yield: 1 serving

The Frisco 49 cocktail was created by Brandon Chandlor. It was inspired by a combination of those sweet little fruit cocktail cups from childhood and the French 75 cocktail. It is a delicious mix of pear gin, roasted peaches, and sparkling wine.

The finer points of the cocktail include infusing gin with two varieties of pear. Chandlor recommends Citadelle and says that is choosing a gin: "I did not want to add anything too dry such as a London Dry because you are adding dry sparkling wine." Sound advice and I think you will find that he made an excellent decision. There are many other uses for a great infusion like this as well and it may be one that you will want to make regularly.

Beyond the gin, there is one more special ingredient in the Frisco 49. It is a homemade roasted honey peach syrup and it's quite easy. Simply roast cinnamon-covered peaches and blend them into a syrup. Again, another fantastic ingredient to have in the bar, particularly in those few months when pear and peach seasons overlap (the last few months of the year).

This is a cocktail that can work for a variety of occasions, from those special celebrations to a casual night at home.


Steps to Make It

  1. Combine lemon, syrup, and gin in a cocktail shaker with cubed ice.

  2. Top with sparkling wine and garnish with a maraschino cherry in the bottom of the glass.

Pear-infused Gin:

  • 1 Bartlett pear

  • 1 D'Anjou pear

  • Gin (Citadelle is recommended)

  1. Cut the pears into slices and place in a mason jar.

  2. Add gin to cover the pears.

  3. Allow to steep for 1-3 day (according to taste) in a cool, dark place.

Roasted Honey Peach Syrup:

  1. Cut peaches in half and sprinkle with cinnamon.

  2. Roast in the over for 20 minutes at 400 degrees.

  3. Add the roasted fruit, honey, and water to a food processor or blender and blend well.

  4. Strain well to remove any solids, bottle, and store in the refrigerator.

(Recipe Courtesy: Brandon Chandlor)