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 Facts

Active: 10 mins
Total: 40 mins
Serves: 1 serving

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  • 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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