Harvest Wallbanger

This pisco based cocktail from Matthew Campbell of Clock Bar in San Francisco gets a seasonal sweetness from riesling and fresh pears.

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Harvest Wallbanger

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About This Recipe

Active time:5 minutes
Total time:5 minutes
Special equipment:cocktail shaker, strainer, coupe glass


  • For Riesling and Pear Reduction:
  • 1 Bosc pear, cored and chopped
  • 750 mL Riesling
  • For Cocktail:
  • 1 2-inch piece pear
  • 1.5 ounces Pisco Porton
  • 1 ounce freshly squeezed grapefruit juice
  • 3/4 ounce Riesling and Pear Reduction
  • 1/2 ounce Galliano
  • Ice


  1. 1

    Make Riesling and Pear Reduction: Place pear and riesling in a saucepan over medium heat. Bring to a boil then reduce heat to low. Cook until mixture is reduced into a syrup. Let cool, then double strain.

  2. 2

    Make cocktail: Add pear slice to cocktail shaker and muddle. Add pisco, grapefruit juice, riesling and pear reduction, and Galliano. Fill shaker with ice. Shake and strain into a coupe glass.

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