Pear Hot Toddy

Prep time: 0m

Cook time: 5m

Yield: 1 serving

Last Updated on December 10, 2023

One of my all time favorites: gin and juice. This one gets a little fancy with the whipped cream and caramel sauce, but a great beverage when hosting or warming up on chilly nights. This features the remaining fall-trifecta for low-sallies: maple, caramel, and pear.


  • 1 tsp maple syrup (optional)
  • 1-2 oz gin
  • 10 oz pear juice, homemade
  • whipped cream for topping (optional)
  • caramel sauce for topping (optional)


  • Heat up pear juice on stove top or in microwave. You can also steam it on an espresso machine, 165-185°F.
  • Add 1 oz gin, whisky, or vodka to bottom (I use Beefeaters gin)
  • Add pear juice, leaving about 1/2" room at top
  • Top with whipped cream and caramel drizzle (optional)

Additional Notes

I highly encourage you make your own pear juice - check out this video on how I make mine. That way you can peel your own and you know it's low-salicylate. It's possible that you can make some from canned pears made in a sugar syrup (light or heavy syrup) from the store. You can also just buy a few pears and make a little at a time. I do not juice mine, as to concentrate it down, but puree them and then dilute it a little. One serving of my juice should still equal approximately one pear.

Also, when choosing a gin, pick one that isn't too botanically interesting. Some gins add peppercorns, anise, and many herbs to flavor it that are high in salicylates. Beefeaters does use citrus, and Tanqueray is a little milder tasting. Since I only have 1-2 shots in a sitting, the little bit of botanicals does not bother me.

Diet Type(s)

Negligible or Low Salicylate