Nashtini Cocktail Recipe

This nashtini recipe uses refreshing nashi pears for a perfect after-work cocktail.

From "The Sexy Vegan's Happy Hour at Home"
May 2014

  • After-Hour Nashtini Cocktail
    Nashi pears and sake are combined to make this unique Nashtini Cocktail recipe.
    Photo by Dan Boissy
  • The Sexy Vegan's Happy Hour at Home Book Cover
    "The Sexy Vegan's Happy Hour at Home" by Brian Patton gives an endless combination of appetizers to serve a house full of guests.
    Cover courtesy New World Library
  • After-Hour Nashtini Cocktail
  • The Sexy Vegan's Happy Hour at Home Book Cover

Yield: 4 cocktails

What started as a casual weekly tradition at the household of author Brian Patton, resulted in several Happy Hour menus, which are now featured in The Sexy Vegan’s Happy Hour at Home (New World Library, 2013). Designed around specific themes, each menu has a unique twist but can easily be combined with other finger foods. This excerpt gives you a Nashtini Cocktail recipe to pair with dinner or snacks.

More from The Sexy Vegan's Happy Hour at Home

Green Bean Fries recipe with Tahini Dipping Sauce
Spinach Artichoke Dip recipe
Cashew Ricotta recipe

Nashitini Cocktail Recipe

The nashi pear is also known as an Asian pear, Korean pear, Chinese pear, Japanese pear, or apple pear. It has a crisp, grainy texture, and the juice has a light, refreshing flavor. Do not juice the pears more than 10 minutes before making the cocktails because the juice oxidizes very quickly and you’d end up with a brown drink.


• 2 nashi pears, cored
• 6 fluid ounces (4 shots) sake
• 1 teaspoon fresh lime juice
• 1 teaspoon agave nectar
• Ice cubes


1. Chill four martini glasses. To extract the pear juice, run the pears through your juicer or puree them in a food processor or blender. If using a food processor or blender, strain the juice through cheesecloth to remove the pulp. You should have about 8 fluid ounces of pear juice.

2. In a mixing glass, combine the sake, pear juice, lime juice, agave nectar, and a handful of ice cubes. Stir with a long spoon. Strain your cocktails into the chilled martini glasses. 

Excerpted with permission from The Sexy Vegan’s Happy Hour at Home ©2013 by Brian Patton.  Published with permission of New World Library.

Brian Patton is author of The Sexy Vegan’s Happy Hour at Home and The Sexy Vegan Cookbook. He is also executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego The Sexy Vegan and quickly gained a large following. Visit him online at The Sexy Vegan.

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