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Pear Martinis

The Blue Radish just turned 1! My very first blog featured my Dad’s Mango Martini and it was wildly popular. So I thought to celebrate the first anniversary it was fitting to share his Pear Martini recipe. It’s also a great drink for hot summer evenings.

I recently returned from a trip to Canada to visit my family and my Dad served this drink with a garnish of sliced pear. They were pretty and gone in minutes. We drank them out on the deck, overlooking the lake, during a rare moment of quiet (if you know me, you know how many kids I have and why this is rare!). I have always said that good food and drinks makes good memories and this drink definitely has done that for me.

These need to be made fresh as the pear puree browns quickly. Here’s how to make them.

Peel and core 1-2 pears. Put them into a blender with a splash of pear vodka and blend into a puree (the vodka helps the pear blend down).

Add 2 tbsp. of the puree into an ice shaker with ice, a splash of sake, 3 oz pear vodka and 1 1/2 oz lychee syrup. Shake and pour into a cold martini glass. If wanted, garnish with a slice of pear.


Pear Martinis
  • 1-2 pears peeled and cored
  • 3 oz pear vodka (Smirnoff)
  • 1 splash sake
  • 1.5 oz lychee syrup
  • 1 pear sliced for garnish
  1. Puree the pears with a splash of the pear vodka in a blender. Make fresh when ready to serve the drinks as the puree browns quickly.

  2. Mix 2 tbsp. of the puree with ice, pear vodka, sake and lychee syrup in a martini ice shaker.

  3. Pour into cold martini glasses.

  4. Garnish with a slice of pear.

  5. Serve immediately and enjoy!
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Welcome to the Blue Radish Food Blog!

Hello world! Welcome to my food blog. I’m Jenny and obviously love to cook. I have four kids… yes, FOUR. Two teenagers and two toddlers. YIKES. Needless to say, my days consist of laundry, sweeping and cooking. The laundry and sweeping are pretty tedious, but the cooking, it keeps me sane. I’m originally from the west coast of Canada and moved to New Jersey 7 years ago. Here, being so close to NYC, I discovered the plethora of ethnic restaurants on my doorstep. Ethiopian, Portuguese, Afghani, Persian and Italian…oh delicious, Italian food. I wanted to learn how to make it all. Of course, for me, cooking is messy with multiple interruptions thanks to the toddlers. It’s like they have an uncanny ability to start coloring the walls just when I hit a critical part of a recipe. Thank goodness for magic erasers! It may take me 2+ hours to cook a 1 hour dish, but we muddle through.

Also chickens, because I have so much spare time (insert sarcasm). I love my chickens (no sarcasm). They give me fresh, yummy eggs in all sorts of colors. Did you know some chickens lay blue eggs? These quirky birds have all kinds of personality and my kids are always entertained by them. Well, until the coop needs cleaning!


So kids, chickens and cooking. I should probably get back to the cooking since that’s why you’re here. My hope is to share with you my journey as I attempt to “cook around the world” in search of the best dishes each culture has to offer.

I’m still new to this whole blogging world and it’s a bit “techy” so forgive me if the site is a little rough at first. When my little ones head back to preschool in September I’m going to attempt to provide cooking videos to accompany the recipes.

To celebrate the first blog I’m going to share my Dad’s famous Mango Martini recipe. He and my mom once spent an entire boozy afternoon perfecting it. It’s delish!

Please subscribe to my blog so you don’t miss my next recipe. Don’t worry, I’ll keep it private and you won’t be getting junk mail!


Servings: 2
  • 1 mango
  • 2 1/2 oz gin
  • 1/2 oz peach schnapps
  • 1/2 oz simple syrup (2 parts sugar to 1 part water)
  • 1/2 oz fresh lime juice
  1. Put ingredients into a blender with 2 cups of ice and blend. Pour into chilled martini glasses and garnish with blueberries or raspberries (frozen or fresh)

Recipe Notes

If you use 1:1 simple syrup, just double the amount

To PIN this recipe click on the thumbnail image and then the P icon