Dreams Never End Recipe

Wes Rowe

This cocktail came to us from John Evans of NYC's Black Market. It features a rich pear syrup to soften the bite of rye whiskey. Evans calls for Old Overholt rye, but Bulleit works fine, too.

Recipe Details

Dreams Never End Recipe

Active 10 mins
Total 40 mins
Serves 1 serving


  • For the Pear Syrup:
  • 2 red anjou pears, cored and sliced thin
  • 1 cup water
  • 1 cup dark brown sugar
  • 1/2 tablespoon lemon zest from 1 lemon
  • For the cocktail:
  • 1 1/2 ounce rye whiskey
  • 3/4 ounce Carpano Antica Sweet Vermouth
  • 1/2 ounce pear syrup
  • Barspoon Fernet Branca
  • Garnish: orange twist


  1. For the Pear Syrup: Combine pear and water in a pot, bring to a boil and cook until pears have softened and turned slightly translucent, about 6 minutes. Reduce heat to a simmer. Add brown sugar and let simmer 30 minutes. Stir in lemon zest. Let cool 10 minutes, then strain. Syrup can be kept in a sealed container in the refrigerator up to 5 days.

  2. For the Cocktail: Pour rye, Carpano Antica, pear syrup, and Fernet into a mixing glass. Fill with ice. Stir until well chilled. Strain into a rocks glass filled with fresh ice. Garnish with orange twist.

Special equipment

cocktail shaker and strainer, fine-mesh strainer

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