Pear Naked Sailor Recipe

Jonny Cimone's Pear Naked Sailor
Photo Courtesy: © Jonny Cimone
  • Total: 24 hrs 3 mins
  • Prep: 24 hrs 3 mins
  • Cook: 0 mins
  • Yield: 1 serving
Nutritional Guidelines (per serving)
181 Calories
0g Fat
22g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 serving
Amount per serving
Calories 181
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Protein 1g
Calcium 33mg 3%
*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.)

This tasty Pear Naked Sailor cocktail comes to us from Jonny Cimone, bar manager at Farmer Brown in San Francisco, a restaurant specializing "San Francisco soul food" using mostly local, organic, and seasonal ingredients and the cocktail menu follows suit. The Pear Naked Sailor is a seasonal cocktail that the bar program features and rotates every couple of months.

This drink is a fantastic mix of flavors that are natural companions. It begins with spiced rum, which is complemented perfectly with pear and ginger. The ginger nectar is easy to make yourself and can be as spicy or tame as you like. Keep in mind that it does need to steep overnight, but it is a great ingredient to have in the bar so it is worth the little bit of effort it requires.


Steps to Make It

  1. Pour the ingredients into a cocktail shaker filled with ice.

  2. Strain over fresh ice in a collins glass.

  3. Float the ginger ale on top.

  4. Garnish with half a pear slice and a dusting of nutmeg.

Ginger Nectar Preparation

  1. Using fresh ginger, peel thoroughly then slice into 1-inch chunks.

  2. Spread on a sheet and bake in oven at 350 F for 15 minutes.

  3. Place ginger pieces into a storage container and add 4x its volume of hot water.

  4. Let steep overnight.

  5. Next day, scoop the ginger pieces into a blender along with some of the gingered water.

  6. Blend at a high setting until the ginger has been broken down and liquefied as much as possible.

  7. Fine strain multiple times using a muddler to press every last drop of liquid from the ginger.

  8. Add more of the gingered water to taste, in order to regulate the level of spice.

(Recipe Courtesy: Jonny Cimone)